Roasted Salmon Salad with Honey Mustard Vinaigrette

Ingredients

Dressing

• 1/2 cup balsamic vinegar 

• 2 tablespoons dried cranberries 

• 8 dried apricots, thinly sliced 

• 2 teaspoons Dijon mustard 

• 2 teaspoons honey 

• 1 tablespoon extra-virgin olive oil 

Salad

• 1 lb salmon fillet, cut into 4 equal portions 

• 1/2 teaspoon sea salt 

• 1/4 teaspoon freshly ground black pepper 

• 8 cups spinach, washed 

• 2 cups thinly sliced yellow squash 

• 2 cups thinly sliced red bell pepper 

• 3 tablespoons toasted chopped pecans 

Instructions

1. Preheat oven to 425 F. Lightly coat a sheet pan with canola oil spray. 

2. 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. 

3. Season salmon fillets with salt and pepper. Place on sheet pan and bake for 5 minutes or until just cooked through. 

4. Place 2 cups of spinach on a plate. Top with 1/2 cup each of squash and bell pepper. Place the salmon fillet on the salad and sprinkle with 2 teaspoons of pecans. Top with 2 tablespoons of dressing and 1 tablespoon of reserved fruit.

This salad is a powerhouse of nutrients designed to fight inflammation, reduce oxidative stress, and promote vascular integrity. Salmon delivers anti-inflammatory omega-3s while staying low on the mercury scale. The olive oil and cranberries in the salad dressing add a rich dose of polyphenols, helping reduce oxidative stress. Fresh spinach packs in precursors to nitric oxide, a compound that promotes elasticity in your blood vessels, and it’s loaded with lutein — a brain-boosting nutrient linked to better cognitive function. Together, these ingredients nourish your body on a cellular level, fueling vitality and longevity with every bite.