Roasted Salmon, Bacon and Spinach Salad

Author: Canadian Living

Using cooked and crumbled bacon, available in jars and packages, cuts at least 10 minutes of cooking time. Bagged lettuces and greens require no washing, and salmon is quick to cook.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2004

Ingredients

  • 1 1/2 lb salmon fillet (4)
  • 1/2 teaspoon pepper
  • 1/2 cup cooked crumbled bacon
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon wine vinegar
  • 2 teaspoons grainy mustard
  • 4 cups baby spinach leaves
  • 1 cup halved cherry tomato

Method

Line rimmed baking sheet with parchment paper or grease. Arrange salmon, skin side down and 2 inches (5 cm) apart, on pan. Sprinkle with half of the pepper and the bacon. Roast in 400°F (200°C) oven until fish flakes easily when tested, 10 minutes.

Meanwhile, in large bowl, whisk together oil, vinegar, mustard and remaining pepper. Add spinach and tomatoes; toss to coat. Spoon onto plates; top with salmon.

Nutritional facts <b>Per serving:</b> about

  • Sodium 305 mg
  • Protein 31 g
  • Calories 381.0
  • Total fat 27 g
  • Cholesterol 82 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Salmon, Bacon and Spinach Salad

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