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Salmon and Apple Walnut Salad With Sweet Curry Vinaigrette

This protein-packed Salmon and Apple Walnut Salad With Sweet Curry Vinaigrette is easy, substantial, and crave-worthy. It's also incredibly light on, making it a healthy choice for lunch and dinner.
4.91 from 10 votes
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 1
Author: Dana Sandonato

Ingredients

  • 4-6 oz fillet of salmon
  • 1 tsp olive oil
  • kosher salt and cracked black pepper
  • 1/2 tsp cumin
  • chili flakes (optional)
  • 2-3 heaping cups of baby spinach or mixed greens
  • 1/2 apple, sliced thin or sliced into matchsticks I like using Gala or Honeycrisp apples
  • 1 TBSP Finely chopped red onion
  • 1/2 cup sliced grape tomatoes
  • Handful of raw walnuts
  • 1/4 cup Microgreens (optional)

Sweet Curry Vinaigrette.

  • 1 TBSP extra virgin olive oil
  • 1/2 TBSP apple cider vinegar
  • 2 tsp pure maple syrup
  • 1/2 tsp curry powder
  • kosher salt, to taste

Instructions

Cooking the salmon.

  • Preheat oven to 425°F. Bring the salmon out on the counter and let it come to room temperature for a more even cook. 
  • Set the salmon on a baking sheet and, with a paper towel, pat dry on all sides. Drizzle with olive oil, then sprinkle with salt, pepper, and cumin. Gently rub the spices into the salmon. Sprinkle with chili flakes if you'd like a punch of heat.
    Bake the salmon for 12-15 minutes, or until it's opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
  • While the salmon bakes, prepare the other ingredients and the vinaigrette.

Sweet Curry Vinaigrette.

  • Place all of the ingredients into a small bowl and whisk together until well blended. Set aside.
  • Once the salmon is ready, place over salad with all of your other toppings and drizzle with vinaigrette.