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
- Preheat oven to 450 degrees.
- 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.
- 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.
- 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.
- 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