August 4, 2021 | Stephanie Ouellette Makes 4 Servings Ingredients: One tablespoon avocado or grapeseed oil Four (4 ounce) salmon filets Salt and pepper to taste Six cups baby spinach (or other green) Two cups cooked and cooled quinoa One cup strawberries, sliced ½ cup pecans, chopped Balsamic Vinaigrette ½ cup balsamic vinegar ½ cup extra virgin olive oil One tablespoon Dijon mustard One tablespoon honey Salt and pepper to taste Directions Heat oil in a sauté pan over medium heat. Season salmon with salt and pepper. Add salmon to pan and sear, about 2- 3 minutes each side. Set aside. In a large salad bowl, add baby spinach, cooked quinoa, strawberries, and pecans. Toss to combine. Make balsamic vinaigrette by mixing ingredients together in a jar, seal tightly and shake until smooth. Set aside. Divide salad and serve on four plates. Top with salmon. Sprinkle on chopped pecans and add a drizzle of dressing.