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Roasted Salmon Salad with Honey Mustard Vinaigrette

Delicious and healthy

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Honey Mustard Vinaigrette
  1. 1/2 cup balsamic vinegar
  2. 1/2 cup water
  3. 2 Tbsp. dried cranberries
  4. 8 dried apricots, sliced
  5. 2 tsp. dijon mustard
  6. 2 tsp. honey
  7. 1 Tbsp. olive oil
Salad
  1. 1 lb. salmon fillet, cut into 4 equal portions
  2. 1/2 tsp. salt
  3. 1/4 tsp pepper
  4. 8 cups spinach leaves, stems removed and washed
  5. 2 cups sliced yellow peppers
  6. 2 cups sliced red peppers
  7. 3 Tbsp. chopped toasted pecans
Instructions
  1. To make vinaigrette: In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.
  2. Salad: Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.
  3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.
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This recipe is available in the book The Rest of the Best and More.