Roasted Salmon Salad with Honey Mustard Vinaigrette
1/2 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
1/2 tsp sea salt
1/4 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 1/2 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.