Roasted Salmon Salad

My husband is on a major health kick plan. You'd be so proud of him. He used to average two donuts per day, so I put him on a donut restriction plan and gave him low cholesterol advice. He lost 17 pounds over the summer! He looks and feels great.

He loves my roasted salmon salad, so I whipped that up for him tonight. It's very easy and incredibly healthy, so I wanted to share it with you. It's an all-inclusive simple supper for a busy weeknight.

Doctor's health tip: Fish oil containing omega-3 fatty acids has been clinically proven to lower triglycerides (a bad form of cholesterol). High triglycerides have been linked to atherosclerotic heart disease. So, to promote heart health, you would have to take at least 1000 mg fish oil capsule daily. But if you consume two servings of fatty fish per week (such as salmon or tuna), you could get that same equivalent fish oil intake naturally each week.

Now, that you know how good fish oil can be for you, why wouldn't you want to make this salad???

ROASTED SALMON SALAD

Ingredients:

1. Salmon fillets (approx 1/3 pounds each)


2. Mixed lettuce greens


3. Dried cranberries


4. Pine nuts (toasted lightly on a dry medium heat skillet)


5. Red onions, finely chopped


6. Red new potatoes (or fingerlings would be fun)


7. Cherry tomatoes


8. Goat Cheese -- optional


9. Haricots verts (french green beans) -- optional

Dressing:

1. EVOO


2. Balsalmic vinegar (I like Williams Sonoma Fini-modena or Costco brand)


3. Dijon mustard

Preheat oven to 450 degrees.

• Quarter the red potatoes, then toss with EVOO and salt/pepper


• Roast potatoes for 15 minutes


• Remove pan from oven, push potatoes to one side of the pan, and add salmon fillets to the other side of the pan.


• Brush salmon with EVOO and salt/pepper


• Place pan back in oven and roast for 10 more minutes (Fish will be medium doneness)

• For the dressing: I use one part EVOO to one part vinegar. If that's too strong for you, then add more EVOO. Mix the balsalmic vinegar with a small dollop of dijon mustard, then whisk in the EVOO until dressing is emulsified

• Toss the lettuce, onions, dried cranberries, pine nuts, haricot verts with the dressing.
• Divide the tossed salad mixture onto plates
• Then top each plate with roasted potatoes, tomatoes, salmon and goat cheese
• I like to drizzle a little balsalmic dressing over the salmon to garnish

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