Salmon salad

This heart-smart salad features salmon as the star of the plate! Salmon contains heart healthy fats, which can help to prevent your risk of heart disease.

Ingredients:
4 tablespoons extra-virgin olive oil, divided
1 tablespoon 100% pure maple syrup
1/4 cup chopped walnuts
1/4 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon white pepper
1/16 teaspoon ground cayenne pepper
1/8 teaspoon curry powder
1 medium apple, diced (Pink Lady or Golden Delicious)
1/2 cup pomegranate seeds (arils)
4 ounces fresh baby spinach
2 ounces fresh arugula
1 teaspoon ground sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
2 4-ounce salmon fillets

Directions:
1. In a small saucepan, heat 1 teaspoon oil over medium-high heat. Add syrup and walnuts, and cook while stirring for 3 to 4 minutes. Pour onto a plate to cool.
2. In a jar (with a lid), combine 3 tablespoons oil, apple cider vinegar, cinnamon, white pepper, cayenne pepper and curry powder. Put on lid and shake. Set aside.
3. In a medium bowl, combine diced apple, pomegranate seeds, spinach and arugula. Add dressing (made in step 2) and toss until well-combined.
4. In a small bowl, combine the paprika, garlic powder, onion powder, lemon zest and black pepper. Stir. Rub on both sides of the salmon.
5. In a medium skillet, heat remaining oil (2 teaspoons) over medium-high heat. Add salmon and cook for 4 to 5 minutes. Flip and cook for another 4 to 5 minutes.
6. Toss salad (made in step 3) and portion out 2 3/4 cups salad on each plate. Sprinkle walnuts (made in step 1) over the top. Add a salmon fillet to each. Enjoy!

Makes 2 servings

Recipe contains: tree nuts (walnuts)

Carb choices per serving: 2 1/2

*Option not included in nutrition facts.

Print recipe card.