Healthy Recipe: Autumn Salmon Salad

Say hello to fall with a tasty recipe that has health benefits: High-protein salmon offers omega-3 fatty acids, beets can help lower blood pressure, and fruit is high in fiber and antioxidants.

Servings: 2

Ingredients

Honey-apple cider vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon water
• 2 tablespoons apple cider vinegar
• 1 teaspoon lemon juice
• ¼ cup honey
• ½ teaspoon Dijon mustard

Other

• 2  4-ounce salmon filets, brushed with olive oil and a pinch of salt, pepper and cinnamon
• 1 large beet (3/4 cup) 
• 4-6 cups kale
• 1 ripe Anjou pear, cored and sliced
• 1 Fuji apple, cored and sliced
• ¼ cup dried cranberries

Directions

Preheat oven to 375 degrees.

In a small pot, bring water to boil and salt lightly. Boil beet until it can be easily pierced with a fork (about 45 minutes). Cool, peel and dice the beet into cubes.

Sear salmon on both sides for 2-3 minutes. Finish in 375-degree oven (about 10-12 minutes).

Combine all vinaigrette ingredients and gently whisk until well mixed.  

Plating tips

Prepare a bed of kale and arrange pear and apple slices on the greens. Place cooled salmon in the center of the plate before topping with cranberries and beet cubes. Drizzle with 1 tablespoon of vinaigrette and enjoy!

Nutrition information

469 calories

26 grams protein

184 milligrams sodium

29 grams fat

5 grams sugar

9.8 grams fiber