Maple Glazed Salmon Salad Bowl

Salmon is a powerhouse of omega-3 fatty acids: they’re awesome for heart health and brain function! Fish should be a weekly catch to reel in those health benefits. As for veggies? The more, the merrier! Use your favourites or what’s available in the fridge. 

1. Préchauffer le four à 400 °F.  
2. Meanwhile, prepare sauce. In a bowl, whisk together ¼ cup vinegar, honey, mustard, and 2 tsp seasoning. Place salmon on lined sheet pan. Pour sauce over salmon. Let stand to marinate while preparing remaining ingredients. 
3. 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. 
4. Bake fish until cooked through, about 8–10 min. 
5. Cut cherry tomatoes in half, add to salad bowl. 
6. Remove salmon to a cutting board. Slice into 4 portions.  
7. Toss salad so dressing is evenly mixed. Divide salad between four plates, add salmon; add toppings, if desired.  

Once the salmon is cooked, the sauce that pooled on the ¼ Sheet Pan Liner is full of flavour! Spoon on top of salmon, if desired.  

Don't love Salmon, no worries, swap salmon for 1 lb (450 g) boneless, skinless chicken breasts.