Maple-Glazed Salmon Salad – Low Carb, Gluten-Free and Heart Healthy!

Yields 4 servings

A heart healthy salad, full of Omega 3s and satisfying enough to be the full dinner.


    Walnut Oil Vinaigrette

    • 1/4 cup walnut oil
    • 1/4 cup apple cider vinegar
    • 1 tbsp balsamic vinegar
    • 1 tbsp Dijon mustard
    • 1 garlic clove, minced
    • 1/2 tsp dried oregano
    • 1/2 tsp salt
    • 1/4 tsp pepper


    • 1 tbsp olive oil
    • 2 tbsp sugar-free maple syrup (I used Nature's Hollow) OR 2 tbsp real maple syrup
    • 1 tbsp Dijon mustard
    • 1/2 tsp maple extract (omit if using maple syrup)
    • 1 lb salmon filet
    • Salt and pepper
    • 6 cups salad greens, spinach or a combination
    • 2 red peppers, chopped
    • 1 cup walnuts, lightly toasted


    1. For Walnut Oil Vinaigrette, whisk all ingredients together and set aside.
    2. For the salad, preheat oven to 425F and brush a large glass or ceramic baking dish with olive oil.
    3. In a small bowl, whisk together Dijon mustard, maple syrup and maple extract.
    4. Cut filet into 4 even portions and arrange in baking dish. Sprinkle with salt and pepper and brush with glaze.
    5. Bake 9 to 11 minutes, until fish is cooked through and flakes easily with a fork. Remove and let cool 10 minutes.
    6. Divide salad greens between 4 large plates.
    7. Sprinkle each with chopped red peppers and walnuts.
    8. Top each with a salmon portion.
    9. Pass dressing at table.


    Recipe Notes

    Serves 4. Each serving has 11 g total carbs and 5 g of fiber. Total NET CARBS = 6g (If using sugar-free maple syrup).

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