Blackberry Balsamic Salad with Honey Mustard Salmon
This simple blackberry salad recipe combines the best of all things. It's slightly spicy, a little bit sweet, and packed with fresh ingredients. Perfect for a light summer lunch.
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.