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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 381 |
| pro | 31 g |
| total fat | 27 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 2 g |
| chol | 82 mg |
| sodium | 305 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 20% |
| vit A | 48% |
| vit C | 25% |
| folate | 56% |
-
4 salmon fillets (about 1-1/2 lb/750 g)
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) cooked crumbled bacon
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) wine vinegar
2 tsp (10 mL) grainy mustard
4 cups (1 L) baby spinach leaves
1 cup (250 mL) halved cherry_tomatoes
Preparation:
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
-
Substitution:
Replace the salmon with 2 cans (7-1/2 oz/213 g each) sockeye salmon, drained.
Source
Canadian Living Magazine: April 2004
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