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Maple-Glazed Salmon Salad – Low Carb, Gluten-Free and Heart Healthy!
A heart healthy salad, full of Omega 3s and satisfying enough to be a full dinner.
Course
Salad
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Resting Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
servings
Ingredients
Walnut Oil Vinaigrette:
¼
cup
walnut oil
¼
cup
apple cider vinegar
1
tablespoon
balsamic vinegar
1
tablespoon
Dijon mustard
1
garlic clove
minced
½
teaspoon
dried oregano
½
teaspoon
salt
¼
teaspoon
pepper
Salad:
1
tablespoon
olive oil
2
tablespoon
sugar-free maple syrup
(I used Nature's Hollow), or 2 tablespoon real maple syrup
1
tablespoon
Dijon mustard
½
teaspoon
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
Instructions
For Walnut Oil Vinaigrette:
Whisk all ingredients together and set aside.
For the salad:
Preheat oven to 425F and brush a large glass or ceramic baking dish with olive oil.
In a small bowl, whisk together Dijon mustard, maple syrup and maple extract.
Cut filet into 4 even portions and arrange in baking dish. Sprinkle with salt and pepper and brush with glaze.
Bake 9 to 11 minutes, until fish is cooked through and flakes easily with a fork. Remove and let cool 10 minutes.
Divide salad greens between 4 large plates.
Sprinkle each with chopped red peppers and walnuts.
Top each with a salmon portion.
Serve with dressing at table.
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).
Nutrition
Carbohydrates:
11
g
|
Fiber:
5
g