Walnut-Crusted Salmon Winter Salad

4 Servings

Ingredients

  • 12 oz. baby red or yellow potatoes, halved
  • 12 oz. Hy-Vee Short Cuts sliced Brussels sprouts
  • 1 tbsp plus 1/3 cup Gustare Vita olive oil, divided
  • 1 large Honeycrisp or Gala apple, cored and cut into ½-inch-thick wedges
  • 3 T. Gustare Vita balsamic vinegar
  • 2 T. packed Hy-Vee brown sugar
  • 1 tsp. Hy-Vee Dijon mustard
  • ⅛ tsp. Hy-Vee salt
  • 4 (5-oz.) pieces skinless fresh salmon fillets, ¾- to 1-inch-thick
  • ¼ cup Hy-Vee chopped walnuts (NOTE: Substitute pistachios or Panko breadcrumbs instead of walnuts.)
  • 6 oz. mixed salad greens
  • ⅓ cup Hy-Vee Short Cuts chopped red onions

Instructions

  1. Preheat oven to 450 degrees.
  2. Place potatoes and Brussels sprouts in a large bowl; toss with 1 tablespoon olive oil. Spread in a single layer on a 15x10-inch rimmed baking pan; add apple wedges. Roast for 10 minutes, stirring once halfway through.
  3. Whisk together vinegar, brown sugar, mustard and salt in a small bowl. Slowly whisk in remaining 1/3 cup olive oil. Divide vinaigrette into two portions and set aside.
  4. Push vegetables and apples to edge of pan, leaving them in a single layer. Pat salmon dry with paper towels; place in center of pan. Lightly brush salmon with one portion of vinaigrette; sprinkle with walnuts. Roast for 6 to 10 minutes or until salmon flakes with a fork (145 degrees) and vegetables and apples are tender. Drizzle with half of the remaining vinaigrette; sprinkle some of the greens around the salmon.
  5. Place remaining salad greens on four salad plates; sprinkle with red onions. Arrange salmon, vegetables and apples on top. Drizzle with remaining vinaigrette.

Nutrition Facts per serving: 600 calories, 33g total fat, 4.5g saturated fat, 0g trans fat, 65mg cholesterol, 260mg sodium, 42g total carbohydrates, 5g dietary fiber, 19g total sugars, 7g added sugars, 36g protein. Daily Values: Vitamin D 80%, Calcium 8%, Iron 15%, Potassium 30%