Preheat oven to 450 degrees.
This warm salad is full of Brussels sprouts, potatoes, and apples served along with oven-roasted walnut-crusted salmon.
Servings and Ingredients
|12 oz. baby red or yellow potatoes, halved|
|12 oz. Hy-Vee Short Cuts sliced Brussels sprouts|
|1 tbsp. plus 1/3 cup Gustare Vita olive oil, divided|
|1 large Honeycrisp, or Gala apple, cored and cut into 1/2-inch-thick wedges|
|3 tbsp. Gustare Vita balsamic vinegar|
|2 tbsp. Hy-Vee brown sugar, packed|
|1 tsp. Hy-Vee Dijon mustard|
|⅛ tsp. Hy-Vee salt|
|4 (5-oz.) pieces skinless fresh salmon fillets, 3/4-to-1-inch-thick|
|¼ c. Hy-Vee chopped walnuts|
|6 oz. mixed salad greens|
|⅓ c. Hy-Vee Short Cuts chopped red onions|
Things To Grab
- Large bowl
- 15x10-inch rimmed baking pan
- Small bowl
- Paper towels
- Silicone pastry brush
- Meat thermometer
Place potatoes and Brussels sprouts in a large bowl; toss with 1 tablespoon olive oil. Spread in a single layer on a 15x10-inch rimmed baking pan; add apple wedges. Roast for 10 minutes, stirring once halfway through.
Whisk together vinegar, brown sugar, mustard, and salt in a small bowl. Slowly whisk in remaining 1/3 cup olive oil. Divide vinaigrette into two portions and set aside.
Push vegetables and apples to edge of pan, leaving them in a single layer. Pat salmon dry with paper towels; place in center of pan. Lightly brush salmon with one portion of vinaigrette; sprinkle with walnuts. Roast for 6 to 10 minutes or until salmon flakes with a fork (145 degrees) and vegetables and apples are tender. Drizzle with half of the remaining vinaigrette; sprinkle some of the greens around the salmon.
Place remaining salad greens on four salad plates; sprinkle with red onions. Arrange salmon, vegetables, and apples on top. Drizzle with remaining vinaigrette.
Amounts Per Serving
- Total Fat: 33g
- Cholesterol: 65mg
- Sodium: 260mg
- Total Carbohydrates: 42g
- Protein: 36g