Citrus, Spinach, and Salmon Salad

Salmon, walnuts, and extra-virgin olive oil combine to make a salad rich in omega-3s.

2 Tbsp (30 mL) white wine vinegar
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) orange juice
1 tsp (5 mL) honey
5 Tbsp (75 mL) extra-virgin olive oil
2 - 6 to 8 oz (170 to 225 g) wild salmon filets
2 Tbsp (30 mL) rosemary
1 Tbsp (15 mL) black pepper
4 cups (1 L) spinach leaves, torn
1/2 cup (125 mL) walnuts, chopped

Preheat oven to 350 F (180 C).

In small bowl, whisk vinegar, lemon juice, orange juice, and honey into 4 Tbsp (60 mL) oil. Set aside.
Rub salmon with 1 Tbsp (15ml) oil, rosemary, and pepper. Place in baking dish.

Cover dish and bake for 20 minutes or until salmon flakes easily with fork. Allow salmon to cool and cut into chunks.

Toss salmon, spinach, and walnuts together. Drizzle with vinaigrette.

Serves 4.

Each serving contains:
394 calories; 20 g protein; 32 g total fat (4 g sat. fat, 0 g trans fat); 8 g carbohydrates; 3 g fibre; 64 mg sodium

source: "Longevity-promoting foods", from alive #348, October 2011