The perfect healthy lunch or dinner, this Honey Pecan Salmon Salad is a delicious balance between sweet and savory! (gluten-free)
If ever there was an indulgent but healthy salad, this Honey Pecan Salmon Salad is it!
A delicious baked salmon filet glazed with honey and pecans, atop a vibrant bed of baby greens, accompanied by plump blueberries, crisp pear, and tangy goat cheese… am I dreaming? Nope.
Seriously, y’all. If you don’t like salad, you will once you try this one. And if you didn’t think you liked salmon… well, you will once you try it topped with sweet honey and pecans.
This delicious salmon recipe is inspired by one of me and Mr. Table’s favorite restaurants in our college town that we live in once again. We used to go there on dates all the time in college and listen to live music, drink wine (craft beer for Mr. Table) and chat all night.
Coming back to Lubbock after living Dallas was a bit of a shock when it came to restaurants. We’d been spoiled by all the amazing food in Dallas, so our favorite restaurants weren’t quite as good as we remembered them. We still go to our favorites occasionally, but we eat at home much more frequently than we used to.
This salmon recipe is on that I took from the menu of our old college date-night spot. The combination of honey and pecans is naturally delicious, so it takes salmon to a whole new level. It’s so easy to prepare with just a few ingredients, and the delicious topping runs off just enough to make an excellent dressing for the salad!
If you didn’t think you liked salad before, do yourself a favor and try this Honey Pecan Salmon Salad. I promise you’ll crave it from now on!
The perfect healthy lunch or dinner, this Honey Pecan Salmon Salad is a delicious balance between sweet and savory! (gluten-free)
Ingredients
- 6 oz salmon filet
- 1 large lemon
- Sea salt
- Freshly cracked black pepper
- 2 tbsp pecans, roughly chopped
- 2 tbsp honey
- 4 cups mixed baby greens
- 1/2 cup blueberries
- 1/2 large pear, sliced thinly
- 1 oz goat cheese, crumbled*
Instructions
- Heat oven to 425° F.
- Line a baking sheet with foil and place salmon filet skin-side down on foil. Squeeze half of the lemon on the salmon and sprinkle with salt and pepper. Bake salmon 8-10 minutes (depending on thickness and preferred doneness).
- Meanwhile, stir together juice from the other half of the lemon, honey and pecans in a small bowl.
- Divide greens between 2 plates. Divide blueberries, sliced pears, and goat cheese between plates.
- Once salmon has cooked, remove from the oven and pour the honey mixture oven the top. Return to the oven for an additional 1-2 minutes. Remove salmon and gently slide a spatula between the flesh and the skin. The skin should stick to the foil, making it easy to remove just the salmon. Divide the filet in half and top each salad with one portion.
- If you prefer more dressing than just the honey sauce from the salmon, drizzle your salad with a little olive oil and a squeeze of lemon.
Notes
*omit for dairy-free
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