Maple walnut salmon over beet & goat cheese greens

Main Dish
4 servings
20 min
45 min
Very Easy


Number of serving: 4

The Salmon:

1 salmon fillet

Sea salt

Fresh ground black pepper

1 tbsp Maple butter

The Greens:

2-3 Cups of mixed salad greens or baby spinach

1 beet, peeled, cut into bite size pieces

3-4 tbsp crumbled goat cheese

1/4c walnuts

2 tbsp maple butter

The Vinaigrette, Maple Balsamic - optional:

5-6 tbsp Balsamic vinegar

2 tsp Dijon mustard

3 - 4 tbsp Pure maple syrup

1/2c Extra virgin olive oil

Sea salt & fresh ground pepper to taste


  • Steam the beets until fork tender.
  • Melt a few tbsp of maple butter in a small pan or in the microwave and coat evenly over walnuts.
  • Set aside on a piece of tin foil to set only takes about a minute.
  • Meanwhile, season the salmon with salt & pepper and baste with the maple butter.
  • Grill the salmon on a grill pan or bake it in the oven over medium, high heat being careful not to let the maple butter burn.
  • Plate a few handfuls of greens on your plate, top with steamed beats, candied walnuts and crumbled goat cheese.
  • Serve salmon over the salad and drizzle with the Maple Balsamic vinaigrette.


Maple Walnut Salmon Over Beet & Goat Cheese Greens, photo 1Maple Walnut Salmon Over Beet & Goat Cheese Greens, photo 2Maple Walnut Salmon Over Beet & Goat Cheese Greens, photo 3


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