Roasted Salmon, Bacon and Spinach Salad Recipe

NOTE: It will take about 4 slices (4 oz/115 g) raw bacon to make ½ cup cooked crumbled bacon. While you’re at it, why not make extra to keep on hand in the fridge or freezer? It’s a delightfully smoky addition to omelettes, pasta dishes and more.

Ingredients:

4 skin-on salmon fillets (about 1 lb/675 g)
1/2 tsp pepper
1/2 cup cooked crumbled bacon
2 tbsp extra-virgin olive oil
1 tbsp wine vinegar
2 tsp grainy mustard
4 cups fresh baby spinach
1 cup halved cherry tomatoes

  Line rimmed baking sheet with parchment paper or grease. Arrange salmon, skin side down and 2 inches (5 cm) apart, on pan. Sprinkle with half of the pepper, then the bacon. Roast in 400°F (200°C) oven until fish flakes easily when tested, about 10 minutes.

  Meanwhile, in large bowl, whisk together oil, vinegar, mustard and remaining pepper. Add spinach and tomatoes; toss to coat. Spoon onto plates; top with salmon.

Makes 4 servings

per serving : about 381 cal, 31 g pro, 27 g total fat (6 g sat. fat), 4 g carb, 2 g fibre, 82 mg chol, 305 mg sodium. % RDI: 9% calcium, 20% iron, 48% vit A, 25% vit C, 56% folate.

Excerpted from Canadian Living: The One Dish Collection © 2012 by Transcontinental Books. Photograph © 2012 by Jodi Pudge. Excerpted by permission of Random House of Canada Limited. All rights reserved.