Roasted Salmon Spinach Salad

This salad with a Mustard Brown Sugar Vinaigrette is bursting with flavor and packed with fresh seasonal produce! Thank you  2teaspoons

1 lb salmon
¼ cup olive oil
salt and pepper

DRESSING
3 tablespoons olive oil
1 tablespoon red wine vinegar or balsamic vinegar
1 ½ tablespoons brown mustard
1 ½ tablespoons brown sugar
½ teaspoons shallot minced (about ½ a shallot)
salt and pepper to taste

SALAD
8 ounces baby spinach
2 ounces walnuts
1 cup blueberries
4-6 ounces goat cheese

• Preheat oven to 275 degrees F
• Arrange salmon in a single layer in a baking dish. 
• Pour olive oil over salmon and rub into salmon a little bit. 
• Sprinkle with salt and pepper and roast in oven until salmon is just cooked, about 30 minutes. 
• Once salmon is done break into bite-sized pieces using hands or a fork. 
• Set aside.
• While salmon is roasting, toast walnuts in a pan on the stove over medium heat stirring occasionally for about 5 minutes. 
• Set aside.
• Prepare dressing by whisking together vinegar, mustard, brown sugar, and shallot until blended. 
• Slowly drizzle in olive oil while whisking constantly until oil is fully incorporated. 
• Salt and pepper to taste.
• Assemble salads by dividing spinach equally between number of salads you are making. 
• Cover each salad with an equal amount of salmon, walnuts, blueberries, and goat cheese. 
• Drizzle with desired amount of dressing and serve immediately.

Honey Garlic Salmon

Salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight! Thank you Dinner at the Zoo

1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving

• Heat the olive oil in a large pan over medium high heat. 
• Season the salmon with salt and pepper to taste.
• Place the salmon skin side up in the pan. 
• Cook for 4-5 minutes per side or until cooked through.
• Remove the salmon from the pan and place on a plate. 
• Cover with foil to keep warm.
• Add the garlic to the pan and cook for 30 seconds.
• Add the water, soy sauce and honey to the pan; bring to a simmer.
• In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
• Slowly pour the cornstarch mixture into the pan and whisk to combine. 
• Bring to a boil and cook for 1 minute or until sauce has just thickened.
• Return the salmon to the pan and spoon the sauce over the top. 
• Sprinkle with parsley and serve with lemon wedges if desired.