Name: Roasted Salmon Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3/4 teaspoon ground pepper, divided; 1 1/4 pounds salmon fillet, skinned and cut into 4 portions; 3 cups of peeled, 1/2 inch dice butternut squash; 1 5-ounce package arugula (I just used regular lettuce); 3 cups chopped red cabbage; 5 tablespoons cider vinegar; 1 teaspoon salt, divided; 1 tablespoon maple syrup; 5 tablespoon extra virgin olive oil divided; 1 teaspoon whole-grain mustard

Salmon Salad

What ingredients do I need to make Salmon Salad?

How do I select fresh salmon for the salad?

Can I use canned salmon instead of fresh salmon?

What cooking techniques can I use to prepare the salmon?

Can I add other ingredients to the salad?

How can I change the consistency or texture of the salad?

What are common mistakes to avoid when making Salmon Salad?

How should I store leftover Salmon Salad?

This Roasted Salmon Salad can be on your table in less than 60 minutes, making it a quick and healthy weeknight dinner!

Fish

Lactose Free

Gluten Free

Paleo

Mediterranean

Seasonings

gram

pepper

Seafood

salmon

Fresh Vegetables

butternut squash

arugula

red cabbage

Vinegar

milliliter

apple cider vinegar

salt

Syrup

maple syrup

Oils

extra virgin olive oil

Condiments

stone ground mustard

Calories from Fat

Calories

Selenium

Minerals

Manganese

Copper

Zinc

Phosphorus

Magnesium

Sugar

Carbohydrates

Dietary Fiber

Protein

Choline

Vitamins

Vitamin D

Lutein+zeaxanthin

Vitamin K

Vitamin E

Vitamin A

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Water

Cholesterol

Trans fatty acids

Lycopene

Sodium

Potassium

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

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Roasted Salmon Salad

Baking Goods

Meat & Seafood

Produce

Condiment & Toppings

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