Tested till perfect Roasted Salmon, Bacon and Spinach Salad

Roasted Salmon, Bacon and Spinach Salad

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/2 lb 1-1/2lbsalmon filletsalmon fillets, (4)
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cupcooked crumbled bacon
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspwine vinegar
  • 2 tsp 2tspgrainy mustard
  • 4 cups 4cupsbaby spinach leafbaby spinach leaves
  • 1 cup 1cuphalved cherry tomatocherry tomatoes
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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.

Additional information :

Replace the salmon with 2 cans (7-1/2 oz/213 g each) sockeye salmon, drained.

Nutritional Information Per serving: about

cal 381 pro 31g total fat 27g sat. fat 6g
carb 4g fibre 2g chol 82mg sodium 305mg

% RDI:

calcium 9 iron 20 vit A 48 vit C 25
folate 56
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