Nutrition Information (per serving)
½ cup balsamic vinegar
2 Tbsp dried cranberries
8 dried apricots, thinly sliced
2 tsp Dijon mustard
2 tsp honey
1 Tbsp extra-virgin olive oil
1 lb salmon fillet, cut into 4 equal portions
½ tsp sea salt
¼ tsp freshly ground black pepper
8 cups spinach, washed
2 cups thinly sliced yellow squash
2 cups thinly sliced red bell pepper
3 Tbsp toasted chopped pecans
- Preheat oven to 425F. Lightly coat a sheet pan with canola oil spray.
- In a small saucepan, combine balsamic vinegar, cranberries and apricots. Bring to a boil and simmer for 5 minutes. Strain and reserve liquid and fruit. Combine liquid with mustard, honey and oil.
- Season salmon fillets with salt and pepper. Place on sheet pan and bake for 5 minutes or until just cooked through.
- Place 2 cups spinach on plate. Top with ½ cup each squash and bell pepper. Place salmon fillet on salad and sprinkle with 2 teaspoons pecans. Top with 2 tablespoons dressing and 1 tablespoon of reserved fruit.