Salmon Strawberry Spinach Salad

Seared-Salmon-Strawberry-Spinach-SaladMakes 4 Servings



  • 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



  1. 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.
  2. In a large salad bowl, add baby spinach, cooked quinoa, strawberries, and pecans. Toss to combine.
  3. Make balsamic vinaigrette by mixing ingredients together in a jar, seal tightly and shake until smooth. Set aside.
  4. Divide salad and serve on four plates. Top with salmon. Sprinkle on chopped pecans and add a drizzle of dressing.


author avatar
Stephanie Ouellette