Balsamic Glazed Salmon Salad Bowl
20 min
4 servings
Salmon is a powerhouse of Omega-3 fatty acids, which are awesome for heart health and brain function! Make it a weekly catch to reel in those health benefits. The salmon is glazed with a sauce that’s both zesty and sweet. As for veggies? The more, the merrier! Use your favourites or what’s available in the fridge. Goat cheese adds a creamy richness for a delightful twist, but feel free to swap with feta, or a shredded cheese of your choice.
Ingredients
- 1⁄4 cup + 2 tsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp Balsamic Vinaigrette Dressing Mix or Greek Dressing Mix, divided
- 1 lb (450 g) salmon fillet, about 1” thick
- 1 tbsp olive oil
- 1⁄2 cup goat cheese crumbles
- 8 cups mixed greens
- 1 pint cherry tomatoes
Preparation
- Preheat oven to 400° F.
- Meanwhile, prepare sauce. In a bowl, whisk together 1⁄4 cup vinegar, honey, mustard, and 2 tsp seasoning. Place salmon on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Pour sauce over salmon. Let stand to marinate while preparing remaining ingredients.
- For dressing, in a large mixing bowl, whisk together remaining 1 tsp dressing mix and 2 tsp vinegar with oil. Add cheese. Place greens on top; don’t mix. Set aside.
- Bake fish until cooked through, about 8–10 min.
- Cut cherry tomatoes in half, add to salad bowl.
- Remove salmon to a cutting board. Slice into 4 portions.
- Toss salad so dressing is evenly mixed. Divide salad between four plates, add salmon; add toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 320, Fat 15 g (Saturated 4.5 g, 0 0 g), Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 18 g (Fiber 4 g, Sugars 13 g), Protein 29 g.
Tips
Once the salmon is cooked, the sauce that pooled on the 1⁄4 Sheet Pan Liner is full of flavour! Spoon on top of salmon, if desired.
Perfectly Balance Your Plate
Serve with 1⁄2 cup cooked quinoa or rice—try adding it to the bowl!