Dijon-Glazed Salmon Salad with Lemon Caper Dressing

One of my new year’s resolutions is to eat more wild-caught seafood, because I know I should be getting my protein and packing omega-3’s more through fishy friends…it seems that salmon and other fish chock-full of healthy fatty acids keep popping up on every “healthy food to eat” list featured here! So here we go, my goal is to eat seafood 2x/week and I got a start on it last night with a recipe that will certainly be remade many times through the year to help me keep my resolution – it almost could not be easier and was incredibly delicious:

Dijon-Glazed Salmon Salad with Lemon Caper Dressing
Serves 2

For the salmon
1 8 oz wild-caught salmon fillet
2 tablespoons dijon mustard
1 teaspoon minced garlic
Juice from 1/2 lemon
Cracked black pepper to taste
Red pepper flakes to taste
Cooking Spray

For the salad & dressing:
1 bag pre-washed baby spinach leaves
1/4 red onion finely sliced
2 teaspoons non-pariel capers
2 teaspoons olive oil
2 teaspoons dijon mustard
1 teaspoon lemon juice
Cracked black pepper to taste

Turn on broiler and coat baking sheet with cooking spray. Whisk together dijon, garlic, 1/2 of the lemon juice, pepper and red pepper flakes and brush over salmon fillet, place on baking sheet. Broil 8-10 minutes until internal temperature is 140 degrees.

Meanwhile, whisk together the dressing, combining capers, olive oil, dijon, lemon juice and pepper. Add spinach and onions to a large bowl and toss with dressing to coat.

To serve, place salmon on bed of salad and squeeze remaining juice from 1/2 lemon over the top.


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