This slow roasted salmon salad with apples and maple mustard dressing includes an impossible to mess up roasted salmon recipe!
Hey guys! Popping in with a random and rambling blog post for this salmon salad. Had a bit of a crazy weekend – not crazy in a college spring break way but crazy in a “I’m a total bonehead” way. I drove down to Atlanta with a college roommate/sorority sister for the bridal shower of another one of our roommates/sorority sisters bridal showers (fun fact- she’s marrying one of Scott’s best friends who she met at our wedding). She ended up getting sick with the flu and in my rush to get out the door Sunday morning and get her back home, plus being distracted by guilt over dragging my poor sick friend all over Atlanta, I accidentally left my computer at my friends house. Of course, I didn’t realize this until I got back home to Columbia, three hours away. Mom to the rescue – she met me almost halfway with my computer at Dennys in the middle of nowhere Georgia.
Now I’m finally back home typing this up as my husband prepares my freekeh salad with roasted grapes and brussels sprouts. Haven’t tasted the outcome, but from my observations, he may have worked his way out of cooking duty for life. Let’s just say he only now learned that you can buy not frozen Brussels sprouts. Kinda wishing I had this salmon salad about now…
I made this with my friend Kara’s slow roasted salmon recipe, which has become my go to. It’s so moist and impossible to mess up. Just add your favorite sauce or spices to dress it up!
- 4 salmon filets, about ¼th lb each
- Olive oil spray
- ¼ cup water
- 2 tablespoons exta-virgin olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 scallions, chopped
- 2 garlic cloves, minced
- 5 ounce bag mixed greens
- 2 endives, thinly slivered, core discarded
- 2 fuji apples, chopped
- ⅓ cup walnuts, toasted
- Preheat oven to 250 degrees.
- Spray a baking sheet with olive oil spray. Place salmon filets evenly over baking sheet. Spray tops with olive oil (or brush with a couple teaspoons) and season with salt and pepper. Place in the oven and roast 20 minutes until opaque and easily flakes with a fork. Remove from oven and set aside to cool slightly.
- While salmon is cooking, whisk together water, olive oil, mustard, maple syrup, scallions and garlic in a small pot. Place on medium heat and bring to a quick simmer until thickened, about 1 minute. Season with salt and black pepper.
- In a large bowl, toss together salad greens and endive. Chop or thinly slice apples and toss in the bowl. If not eating immediately, toss apples with lemon juice. Divide salad among four plates. Top with salmon and walnuts. Drizzle with sauce.
More brain-boosting fatty fish recipes, so you don’t do boneheaded things like leaving your computer 3 hours away: