This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450°F oven until the fish is opaque and firm, 8 to 12 minutes.
Nutrition per serving may change if servings are adjusted.
¼ cup sliced cremini mushrooms
¼ cup diced eggplant
3 cups baby spinach
2 tablespoons white-wine vinaigrette, divided (see Tip)
¼ cup cooked Israeli couscous, preferably whole-wheat
4 ounces cooked salmon
¼ cup sliced dried apricots
2 tablespoons crumbled goat cheese ( ½ ounce)
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.
Tip: To make a quick white-wine vinaigrette, whisk 2 Tbsp. white-wine vinegar with ⅛ tsp. each salt and pepper. Slowly whisk in ¼ cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.
464 calories;22 g fat(5 g sat); 6 g fiber; 35 g carbohydrates; 35 g protein; 202 mcg folate; 69 mg cholesterol; 19 g sugars; 0 g added sugars; 9,959 IU vitamin A; 28 mg vitamin C; 183 mg calcium; 4 mg iron; 352 mg sodium; 1,489 mg potassium
Vitamin A (199% daily value), Folate (50% dv), Vitamin C (47% dv), Iron (22% dv)