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Roasted Salmon Spinach Salad

Slow-Roasted Salmon Spinach Salad with Mustard Brown Sugar Vinaigrette – Bursting with flavor and packed with fresh seasonal produce!
Servings 4 -6
Author 2Teaspoons

Ingredients

Salmon

  • 1 lb salmon
  • ¼ cup olive oil
  • salt and pepper

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar or balsamic vinegar
  • 1 ½ tablespoons brown mustard
  • 1 ½ tablespoons brown sugar
  • ½ teaspoons shallot minced (about ½ a shallot)
  • salt and pepper to taste

Salad

  • 8 ounces baby spinach
  • 2 ounces walnuts
  • 1 cup blueberries
  • 4-6 ounces goat cheese

Instructions

  1. Preheat oven to 275 degrees F
  2. Arrange salmon in a single layer in a baking dish. Pour olive oil over salmon and rub into salmon a little bit. Sprinkle with salt and pepper and roast in oven until salmon is just cooked, about 30 minutes. Once salmon is done break into bite-sized pieces using hands or a fork. Set aside.
  3. While salmon is roasting, toast walnuts in a pan on the stove over medium heat stirring occasionally for about 5 minutes. Set aside.
  4. Prepare dressing by whisking together vinegar, mustard, brown sugar, and shallot until blended. Slowly drizzle in olive oil while whisking constantly until oil is fully incorporated. Salt and pepper to taste.
  5. Assemble salads: Divide spinach equally between number of salads you are making. Cover each salad with an equal amount of salmon, walnuts, blueberries, and goat cheese. Drizzle with desired amount of dressing and serve immediately.