Honey-Mustard Salmon Salad

This hearty salad platter is packed with good-for-you fats and heart-healthy omega-3s, thanks to the salmon. Salad greens give it plenty of crunch, and the zesty low-fat buttermilk dressing is so good that you’ll never believe it’s guilt-free.

Portions: 6

Serving: 234 g

Ingredients
  • 1 pound boneless, skinless salmon fillets
  • 4 teaspoons honey
  • 2 teaspoons whole grain Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced fresh dill
  • 1/4 teaspoon salt
  • Pinch of ground black pepper
  • 1/4 cup light mayonnaise
  • 3 tablespoons low-fat buttermilk
  • 1 teaspoon cider vinegar
  • 1 teaspoon low-sodium seasoned salt
  • 1 clove garlic, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/2 small head romaine lettuce, coarsely chopped
  • 6 ounces baby lettuce greens
  • 1 1/4 cups shredded carrots
  • 1/2 pint grape tomatoes, halved
Instructions
1
Preheat oven to 375 degrees F. Preheat a baking sheet in oven.
2
Coat a large piece of foil with cooking spray. Set salmon on foil. Combine honey, mustard, olive oil, dill, salt, and pepper in a small bowl. Spread over salmon and transfer to the hot baking sheet, using foil as handles.
3
Roast until fish is still filmy and slightly moist in center, 10 to 15 minutes. Remove and let cool slightly.
4
Meanwhile, whisk together mayonnaise, buttermilk, vinegar, seasoned salt, garlic, onion powder, and pepper in large bowl. Add romaine, greens, and carrots, tossing to coat.
5
Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad.
Nutrition Facts:
Calories
214
Carbs
12g
protein
17g
fat
11g
sat. fat
2g
sodium
504mg
fiber
3g
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