I know how hard it is to plan quick, healthy meals, so I’m sharing my Honey Pecan-Glazed Salmon Salad recipe. My husband and I don’t eat a lot of red meat (I was a vegetarian for five years), so chicken and fish are the meats of choice in our house. We usually have Salmon 2-3 times per month. Few foods pack a bigger nutritional punch than Salmon, it’s rich in protein, heart-helping omega-3 fatty acids, and vitamin D.
I usually keep frozen fish in my freezer, so I always have a healthy protein at my fingertips. If you have fresh Salmon, this meal will taste that much better.
Honey Pecan-Glazed Salmon with Cranberry Spinach Salad
If using frozen fillets thaw in cold water for 30 minutes - 1hr, or until thaw. (I usally buy the Simply Balanced Frozen Salmon from Target).
In a large zip-top bag combine honey and soy sauce. Sprinkle fish with salt and pepper; add to bag and seal. Marinate in the refrigerator for at least 15 minutes. I usually let mine marinate for 1-2 hours, so all the flavor gets infused.
Spray a glass baking dish with Pam so the fish won't stick to the bottom.
Remove fish from bag and place is glass baking dish and top with Pecans. Pour leftover marinade in dish and bake at 425 degrees for 15 minutes, or until fish reaches 145 degrees Fahrenheit.
While the Salmon is cooking, I like to prepare a Spinach salad topped with dried cranberries and chopped apples. During summer months, I like to use Strawberries too.
Place cooked Salmon on top of salad. Add dressing of choice.
I like to use sugar-free Raspberry or Strawberry vinaigrette.
Dinner is served!!