This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.
Ingredients
- ¼ cup sliced cremini mushrooms
- ¼ cup diced eggplant
- 3 cups baby spinach
- 2 tablespoons white-wine vinaigrette, divided (see tip)
- ¼ cup cooked israeli couscous, preferably whole-wheat
- 4 ounces cooked salmon
- ¼ cup sliced dried apricots
- 2 tablespoons crumbled goat cheese (1/2 ounce)
Directions
- Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
- Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
- Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.