Roasted Salmon Salad
This Roasted Salmon Salad can be on your table in less than 60 minutes, making it a quick and healthy weeknight dinner!
Servings 4 servings
Calories 509kcal
Ingredients
- 3 cups butternut squash peeled, and cut into ½ inch dice
- 5 tablespoon extra virgin olive oil divided
- 1 teaspoon salt divided
- ¾ teaspoon ground pepper divided
- 1 ½ pounds salmon fillet skinned and cut into 4 portions
- 5 tablespoons cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon whole-grain mustard
- 15 ounce arugula I just used regular lettuce
- 3 cups red cabbage chopped
Instructions
- Preheat the oven to 425.
- Toss the squash with a tablespoon of oil and season with salt and pepper. Spread on a baking sheet and roast for 15 minutes.
- Remove from the oven and push the squash to the side to make room for the salmon. Lay a bit of aluminum foil on the side where you are going to roast the salmon. Season the salmon with salt and pepper and a little drizzle of olive oil. Roast until cooked through about 5-10 minutes.
- Remove from the oven.
- In a small lidded jar combine the 4 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon pepper, cider vinegar, maple syrup and mustard. Close the jar and shake to combine. Reserve 2 tablespoons of the dressing.
- In a large bowl combine the arugula, cabbage, and squash. Flake the salmon into the bowl. Pour over the dressing and toss gently to combine.
- Serve with the reserved dressing sprinkled over the top.
Nutrition
Calories: 509kcal | Carbohydrates: 24g | Protein: 38g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 723mg | Potassium: 1782mg | Fiber: 5g | Sugar: 10g | Vitamin A: 14495IU | Vitamin C: 76.1mg | Calcium: 276mg | Iron: 4.3mg