Ingredients
- 1 pound boneless, skinless salmon fillets
- 4 teaspoons honey
- 2 teaspoons whole-grain Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced fresh dill
- 1/4 teaspoon salt
- Pinch of ground black pepper
- 1/4 cup light mayonnaise
- 3 tablespoons low-fat buttermilk
- 1 teaspoon cider vinegar
- 1 teaspoon low-sodium seasoned salt
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 small head romaine lettuce, coarsely chopped
- 6 ounces baby lettuce greens
- 1 1/4 cups shredded carrots
- 1/2 pint grape tomatoes, halved
Instructions
- Preheat oven to 375 degrees F. Preheat a baking sheet in the oven.
- Combine honey, mustard, olive oil, dill, salt, and pepper in a small bowl. Spread over salmon and transfer to the hot baking sheet.
- Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly.
- Meanwhile, whisk together mayonnaise, buttermilk, vinegar, seasoned salt, garlic, onion powder, and pepper in a large bowl. Add spinach, tomatoes, cucumbers, and feta, tossing to coat.
- Divide salad among plates and arrange salmon over each salad.