Spinach Salad with Roasted Salmon and Maple Vinaigrette


Well, apparently it took this salad to get me off my butt and get more than one post in per week.  I’m now questioning myself.  Maybe the reason I have only been posting once a week is not because I don’t have time.  Maybe it’s not because I typically only have one hour of the day to myself and I need to fill it with obligatory household duties. Perhaps it’s because the food I have been cooking isn’t need-to-post-immediately material?  I just made this dish last night and I truly couldn’t wait to pass it on to you (yes, a randomly thrown together meal actually turned out amazing on the first try-tickled pink).  The household crap can wait…this is an urgent matter.  Make this salad.  Just do it.  It’s so savory and so sweet and so salty and just plain awesome.  And the crispy skin on the salmon?  My gosh.  And now that I am one hour behind in household chores I expect you to come over and get them done for me.  No need to knock…just let yourself in.  And would you mind stopping to pick me up a latte on your way?  xo


Spinach Salad with Roasted Salmon and Maple Vinaigrette 


For the Vinaigrette:

2 Tablespoons Stone Ground Mustard

2 Tablespoons Pure Maple Syrup

1/2 Teaspoon Salt

1/3 Cup Olive Oil

For the Salad:

2 Tablespoons Olive Oil

2 (4-6 ounce) Salmon Filets, skin on + salt and pepper

6-8 Ounces Baby Spinach

4 Slices Nitrate and Nitrite Free Bacon, cooked and crumbled

2 Hard Boiled Eggs, sliced in half

1/4 Cup Shredded Parmesan Cheese

1/3 Cup Walnuts


Preheat oven to 350.  In a small bowl whisk together all of the ingredients for the vinaigrette.  Set aside.

Heat olive oil in a oven proof skillet over medium high heat.  Season both sides of the salmon with salt and pepper and place the salmon skin side down in the pan.  Cook the salmon for 5 minutes (do not move the salmon) and then transfer the pan to the oven and cook it for 5 additional minutes or until desired doneness.

Toss spinach with the dressing and divide among two plates.  Top with bacon, eggs, parmesan and walnuts.  Place the salmon filets on top of the salads and serve.  Serves 2

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