Crispy Salmon Salad

This 20 minute dish is tasty and easy to make. Small touches like the charred lemon vinaigrette lift this speedy salad into an amazing main dish.

 

Crispy Salmon Salad

Ingredients

• 2 1/2 cups chopped butternut squash
• 2 1/2 cups sliced red onion
• 1 medium lemon, halved crosswise
• 1/4 cup olive oil
• 1 tablespoon rice vinegar
• 2 teaspoons pure maple syrup
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon orange zest
• 3/4 teaspoon black pepper, divided 3/4 plus 1/8 tsp. salt, divided
• 1 tablespoon canola oil
• 4 (6-oz.) skin-on salmon fillets
• 4 cups torn curly kale
• 4 cups baby spinach
• 1/2 cup pomegranate arils

Method

1. Place a baking sheet on rack in upper third of oven;
   preheat broiler to high.
2. Once hot, carefully remove baking sheet from oven; place squash, onion, and lemon (cut side down) on baking sheet.
3. Broil until charred, 7 to 8 minutes.
4. Let cool; squeeze juice from lemon halves into a small bowl.
5. Whisk together olive oil, vinegar, maple syrup, mustard, orange zest, 1 teaspoon lemon juice,
   1/2 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl; set aside.
6. Heat canola oil in a large nonstick skillet over medium-high.
7. Sprinkle salmon flesh with remaining 1/4 teaspoon pepper and remaining 5/8 teaspoon salt.
8. Cook salmon, skin side down, until skin is crisp, 3 to 4 minutes. Flip fillets; cook 2 to 3 minutes.
9. Place kale, spinach, pomegranate arils, squash, and onion in a large bowl.
10. Add vinaigrette; toss to coat.
11. Divide salad and salmon among 4 bowls.
12. Spoon 1/2 teaspoon lemon juice over each fillet.

Serves 4 (serving size: 2 1/2 cups salad and 6 oz. salmon) – Nutrition Per Serving
Calories 507, Fat 28g, Protein 38g, Carbohydrate 26g, Fibre 5g, Sugar 7g