Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: 2 1/2 cups salad and 6 oz. salmon)
Small touches like the charred lemon vinaigrette and tart pomegranate arils elevate this speedy salad into a showstopping main dish. Preheat your sheet pan to get a jump-start on cooking the squash and onions.
Ingredients
- 2 1/2 cups chopped butternut squash
- 2 1/2 cups sliced red onion
- 1medium lemon, halved crosswise
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 2 teaspoons pure maple syrup
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon orange zest
- 3/4 teaspoon black pepper, divided
- 3/4plus 1/8 tsp. kosher salt, divided
- 1 tablespoon canola oil
- 4(6-oz.) skin-on salmon fillets
- 4 cups torn curly kale
- 4 cups baby spinach
- 1/2 cup pomegranate arils
Nutritional Information
- Calories 507
- Fat 28g
- Satfat 4g
- Unsatfat 23g
- Protein 38g
- Carbohydrate 26g
- Fiber 5g
- Sugars 7g
- Added sugars 2g
- Sodium 606mg
- Calcium 23% DV
- Potassium 29% DV
- Calories 507
- Fat 28g
- Satfat 4g
- Unsatfat 23g
- Protein 38g
- Carbohydrate 26g
- Fiber 5g
- Sugars 7g
- Added sugars 2g
- Sodium 606mg
- Calcium 23% DV
- Potassium 29% DV
How to Make It
Step 1
Place a baking sheet on rack in upper third of oven; preheat broiler to high. Once hot, carefully remove baking sheet from oven; place squash, onion, and lemon (cut side down) on baking sheet. Broil until charred, 7 to 8 minutes. Let cool; squeeze juice from lemon halves into a small bowl.
Step 2
Whisk together olive oil, vinegar, maple syrup, mustard, orange zest, 1 teaspoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl; set aside.
Step 3
Heat canola oil in a large nonstick skillet over medium-high. Sprinkle salmon flesh with remaining 1/4 teaspoon pepper and remaining 5/8 teaspoon salt. Cook salmon, skin side down, until skin is crisp, 3 to 4 minutes. Flip fillets; cook 2 to 3 minutes.
Step 4
Place kale, spinach, pomegranate arils, squash, and onion in a large bowl. Add vinaigrette; toss to coat. Divide salad and salmon among 4 bowls; spoon 1/2 teaspoon lemon juice over each fillet.
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