| 2 Tbsp. cider vinegar | |
| 2 Tbsp. olive oil, divided | |
| 1/4 cup apple juice | |
| 1/4 tsp. salt | |
| 1/8 tsp. pepper | |
| 1 cup whole wheat penne pasta, dry | |
| 4 4-oz salmon fillets | |
| 1/4 cup slivered red onion | |
| 1/4 cup dried cranberries | |
| 6 cups field greens | |
| 2 Golden Delicious apples, thinly sliced |
| 1. | Whisk cider vinegar, 1 Tbsp. olive oil, apple juice, salt and pepper in a small bowl; set aside. |
| 2. | Cook pasta according to package directions; let cool. |
| 3. | Coat salmon with 1 Tbsp olive oil and place salmon in a non-stick skillet, skin-side down. |
| 4. | Cook over medium-high heat 3 minutes, loosening the salmon from the pan. |
| 5. | Turn and cook salmon 4-5 more minutes. Remove from pan. In a large bowl, toss pasta, onions, cranberries and field greens. |
| 6. | To serve: Divide tossed salad on four plates. Remove skin from salmon and place on salad bed. Arrange apple slices around salmon. Drizzle each salad with dressing. |
This quick and family-friendly, yet sophisticated dish features pan-seared salmon served over a bed of Golden Delicious apple slices, dried cranberries, greens, and whole grain pasta. This recipe meets ChooseMyPlate meal recommendations.
Recipe developed in collaboration with Produce for Better Health Foundation and Borton Fruit.
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