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.

Notes

Recipe and photo courtesy of Hy-Vee