NEW YORK ROASTED APPLE & SALMON SALAD

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

INGREDIENTS

1 Empire Apple, cored and peeled cut in 6 pieces


1 (5-oz) piece salmon fillet with skin


1 teaspoon extra-virgin olive oil plus additional for drizzling


1/2 tablespoon chopped fresh chives

2 tablespoons pumpkin seeds, lightly toasted in toaster oven


2 cups salad greens

DRESSING

1/4 cup red wine vinegar


3 tablespoons water

1/2 cup extra virgin olive oil
Good Seasons mix (use half envelope)

DIRECTIONS

Preheat oven to 425°F.

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)

Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs. Arrange lettuce with pumpkin seeds, sliced apples and chunked salmon.

Drizzle with dressing.

Makes 2 servings.