Go Back
+ servings

Glazed Salmon Winter Salad

Print Recipe
Greens tossed lightly in an amazing sweet balsamic vinaigrette and topped with an assortment of gems like dried apricots, toasted walnuts, blue cheese and broiled salmon.
Course Salads
Cuisine American
Keyword apricots, balsamic, bleu cheese, gluten free, pomegranate, salmon
Prep Time 20 mins
Cook Time 12 mins
Additional Time 3 mins
Total Time 35 mins
Servings 2 servings
Calories 483
Author Laurie McNamara



  • 8 ounces wild-caught salmon
  • 2 teaspoons heaping grainy Dijon mustard
  • 2 tablespoons dark brown sugar


  • 5 ounces salad greens I like spring mix
  • sweet citrusy balsamic vinaigrette
  • 1/3 cup sliced dried apricots
  • 1/3 cup walnuts heated in a pan until fragrant and toasty
  • 1/4 cup blue cheese more or less to preference
  • 1/3 cup pomegranate arils



  • Preheat the broiler and place the two salmon fillets skin-side up on a lightly sprayed foil-lined sheet pan. Broil the salmon for 6-7 minutes. Remove the pan and carefully peeling the skin off slowly. Be careful you don't burn yourself!
  • Flip the salmon over and top each with a heaping teaspoon of grainy Dijon Mustard. Spread the mustard evenly before sprinkling each with a heaping tablespoon of dark brown sugar. Return the salmon to the oven and continue to broil for 5-6 more minutes. Let the salmon cool while slightly while you prepare the salad.


  • Toss 5 ounces of your favorite salad greens into a bowl and drizzle a few tablespoons of the vinaigrette over top. Toss to coat. Divide the salad among two large, shallow bowls and top with the sliced, dried apricots, toasted walnuts, bleu cheese and pomegranate arils.
  • Once the salmon is warm but not longer hot, place it on top of the salads. Serve immediately and enjoy!


Serving: 1g | Calories: 483kcal | Carbohydrates: 36g | Protein: 31g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 367mg | Potassium: 1146mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1768IU | Vitamin C: 20mg | Calcium: 159mg | Iron: 3mg