This muscle-building salad has gorgeous colors from the pink-hued salmon, cherries, spinach, and pine nuts, which make for a gorgeous snapshot.
Recipe and photo by Stacey Mattinson, M.S., R.D.N., L.D., nutrition communications expert and food blogger based in Austin, TX. On Instagram @staceymattinson.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 lb salmon</li>
<li>½ tsp. canola oil </li>
<li>1 tsp. honey</li>
<li>¼ tsp. poppy seeds</li>
<li> ½ Juice of a lemon</li>
<li>10 cherries, pitted and quartered</li>
<li>2 large white mushrooms, chopped</li>
<li>5 cups raw spinach (about ¾ of a bag)</li>
<li>1 cup cooked quinoa (or ½ cup uncooked) </li>
<li>2 Tbsp. goat cheese</li>
<li>1 Tbsp. pine nuts</li>
<li>¼ cup light mayonnaise</li>
<li>2 tsp. Truvia (or 4 tsp. regular sugar, or other alternative sweetener to taste)</li>
<li>4 tsp. red wine vinegar</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat the oven to 400°.</li>
<li>Place salmon (skin down) on a baking sheet. For easier cleanup, you may place a piece of foil between the salmon and the baking sheet. Top salmon with canola oil, and spread around with the back of a spoon.</li>
<li>Top salmon with honey, and spread with back of a spoon. Sprinkle salmon with poppy seeds. Set aside until oven is preheated. Place salmon in oven once oven is preheated.</li>
<li>In a liquid measuring cup or bowl, add together mayonnaise, Truvia (or sugar or other sugar substitute), and red wine vinegar. Whisk together thoroughly. Set aside.</li>
<li>Prepare cherries, mushrooms, and quinoa while salmon is cooking.</li>
<li>In a large bowl, toss together spinach, quinoa, goat cheese, pine nuts, cherries, mushrooms, and salad dressing. Once salmon has reached an internal temperature of 145° (about 15 minutes) and is no longer pink internally, remove from the oven and place on top of salad. Add salt and pepper to taste. Enjoy immediately.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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