Balsamic Glazed Salmon Salad Bowl

20 min
4 servings
$5.10/serving

Perfectly Balance Your Plate

Serve with ¹⁄₂ cup cooked quinoa or rice—try adding it to the bowl!

Ingredients

¹⁄₄ cup + 2 tsp balsamic vinegar

2 tbsp honey

1 tbsp Dijon mustard

3 tspBalsamic Vinaigrette 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

Toppings (optional): Balsamic glaze, sliced red onion, sunflower seeds, Garlic Onion Nutritional Yeast Topper

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.

Nutritional Information

Per serving: Calories 320, Fat 15 g (Saturated 4.5 g, Trans 0 g), Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 18 g (Fibre 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.

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Balsamic Vinaigrette Dressing Mix

1/4 Sheet Pan (Set of 2)