Salmon Strawberry Spinach Salad

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

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.