Simple Blackberry Salad with Honey Mustard Salmon
Simple Blackberry salad with Honey Mustard Salmon- A quick and simple salad perfect for spring and summer. This salad has a light bed of greens, sweet blackberries, tangy goat cheese and topped with a perfectly seasoned piece of salmon.
I ran across a version of a blackberry balsamic salad in a magazine and the pictures were so beautiful they made me run out for the ingredients to create my own version the same day! I’m not always a huge fan of salads as I’ve said many times before; but with hearty toppings like salmon, berries, and nuts, I’m all in.
This simple salad has everything you look for in a spring and summer recipe. Crisp and tender greens, sweetness from the blackberries, creamy goat cheese and avocado and a good crunch from the walnuts. However, the star of this salad is a perfectly roasted piece of salmon covered in a tangy homemade honey mustard.
Hungry yet? Let’s get into it!
How to make this simple blackberry salad with honey mustard salmon
Gather the ingredients
For this salad, I like to use a spring mix for the base. The greens are tender but also hold up to the hearty salad toppings. The addition of salmon to this salad really makes it feel like a complete meal. I chose to bake the salmon this time but you could certainly fire up the grill and make it feel even more like a summer meal!
Salad greens- Spring mix is my go-to but baby spinach or arugula would be equally delicious.
Salmon- I am EXTREMELY particular about the fish we eat. Wild caught sockeye and coho salmon are fairly easy to get at most grocery stores. These are the only two types of salmon we eat, but if you can only find Atlantic salmon, that will work too.
How to choose which salmon is for you! Sockeye salmon has a firm texture and more of a”fishy” flavor. Coho salmon is more delicate and mild in flavor; also stands up great to grilling! Both of these types of salmon are high in Omega-3s (healthy fats). Atlantic salmon still provides good protein and healthy fat but is mainly found “farm raised”. This is because of their endangered status; commercial fishing of wild Atlantic salmon is prohibited.
Blackberries
Goat cheese- This tangy cheese adds a unique flavor with the blackberries.
Avocado- For more healthy fat!
Walnuts- I tend to use glazed walnuts in this recipe. If you don’t want to add any extra sugar, feel free to substitute with plain toasted walnuts.
Balsamic glaze- Since I do not make a dressing for this salad, I like to drizzle over balsamic glaze instead. It adds a sweet yet tart flavor to the greens.
Balsamic glaze VS balsamic vinegar: Balsamic vinegar is thin and acidic while balsamic glaze is sweeter and syrup like in consistency. The glaze is made my reducing (cooking down) balsamic vinegar; resulting in a sweet and tangy condiment.
Shallot (optional)- I do like thin slices of shallot in this salad if I have it on hand. They help cut through some of the sweetness.
Dijon mustard- This gives the salmon so much flavor! You could also use grainy mustard.
Smoked paprika
Garlic powder
Red pepper flakes
Salt + pepper
Raw honey- The honey crystallizes on the salmon and adds an amazing flavor.
Step 1: Make the salmon
Add the salmon to a cutting board and pat each filet with a paper towel to dry the fish. Place the salmon on a baking sheet lined with parchment paper. Smear dijon mustard evenly over each filet. Next, sprinkle on red pepper flakes, smoked paprika, garlic powder, salt and pepper. Then, drizzle honey over each piece of fish and bake. I like to air fry salmon to achieve that crispy result, but you can also bake the salmon just as easily.
Step 2: Prep the salad
While the salmon is baking, prepare the salad ingredients. In a serving bowl, add mixed greens and layer on sliced shallots (optional), avocado slices, walnuts and blackberries.
Step 3: Serve the salad
Once the salmon has finished cooking, allow the fish to cool for about 10 minutes. Then, place it on top of the salad and top with crumbled goat cheese and a drizzle of balsamic glaze.
Variations
Change up the berries! Blueberries or strawberries would be delicious in this salad.
Not a fan of salmon? Try using this honey mustard marinade on chicken breast instead.
Change up the cheese! If you don’t love goat cheese, try this salad with feta cheese or even blue cheese.
Looking for more delicious summer recipes?
Sweet Potato Fry Salad with Hot Honey Mustard
Creamy Hummus Fettuccine with Pesto and Asparagus
Cauliflower and Veggie Hummus Wrap with Balsamic
Before you go, if you make this simple blackberry salad with honey mustard salmon, comment and/or rate it down below. I’d love to hear what you think!
Blackberry Balsamic Salad with Honey Mustard Salmon
Ingredients
- 2 cups mixed salad greens
- shallot thinly sliced Optional
- 1/4 cup blackberries
- 1/2 avocado sliced
- goat cheese crumbled
- glazed walnuts
- balsamic glaze for drizzling
For the Honey Mustard Salmon
- 1 salmon filet boneless, skinless
- 1 TBSP dijon mustard
- 1/4 tsp red pepper flakes
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- fresh cracked black pepper
- 1 tsp honey
Instructions
- Preheat your oven or air fryer to 400 degrees and line a baking tray with parchment paper.
- For the salmon, place the filet on the baking try and pat it dry with a paper towel. Next, smear the dijon mustard evenly over the filet. Then, sprinkle on red pepper flakes, smoked paprika, garlic powder, salt and pepper. Drizzle the honey evenly over the salmon.
- Bake the salmon for 15-18 minutes* in the oven. If you choose to air fry the salmon, cook about 12 minutes*. *These times are based on well done salmon.Cooking times will vary depending on your oven and the thickness of the filet. Check the desired doneness with a fork. The fish should flake cleanly at the thickest part of the filet when cooked properly.
- While the salmon is cooking, prepare the salad. In a bowl, add the mixed greens, shallot (if using), blackberries, and sliced avocado.
- Once the salmon is cooked, allow the fish to cool for about 10 minutes. Then, place it in your salad bowl and top with crumbled goat cheese, glazed walnuts, and drizzle with balsamic glaze.
