New York Roasted Apple and Salmon Salad


This salad is perfect for a cold day, but won’t weigh you down like other comfort foods.

  • Serving Size
  • Yields
    2 Servings



  • 1 Empire apple; cored and peeled; cut in 6 pieces
  • 1 (5-oz) piece salmon fillet with skin
  • 1 teaspoon(s) extra-virgin olive oil plus additional for drizzling
  • 1/2 tablespoon(s) chopped fresh chives
  • 2 tablespoon(s) pumpkin seeds, lightly toasted in toaster oven
  • 2 cups salad greens


  • 1/4 cup red wine vinegar
  • 3 tablespoon(s) water
  • 1/2 cup extra virgin olive oil Good Seasons mix (use half envelope)


  1. Preheat oven to 425°F.
  2. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. At the same time roast apples with 1 teaspoon olive oil drizzle (12 minutes)
  3. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin; drizzle salmon with oil and sprinkle with herbs. Arrange lettuce with pumpkin seeds, sliced apples and chunked salmon.
  4. Drizzle with dressing.