Grilled Salmon with Strawberry Spinach Salad

Ingredients (Serves 2–4)

🐟 For the Salmon:

• 2–4 salmon fillets (4–6 oz each)

• 1 tbsp olive oil

• 1 tsp garlic powder

• Salt & pepper to taste

• Optional: 1 tsp lemon zest or a squeeze of lemon juice

🥗 For the Salad:

• 5 oz baby spinach (about 4 cups)

• 1 cup fresh strawberries, sliced

• 1/4 small red onion, thinly sliced

• 1/3 cup crumbled goat cheese (or feta)

• 1/4 cup candied pecans or walnuts (optional)

🍷 For the Balsamic Vinaigrette:

• 1/4 cup balsamic vinegar

• 2 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 1/2 tsp garlic powder or 1 minced clove garlic

• 1/2 cup olive oil

• Salt & pepper to taste

🔪 Instructions

1. Cook the Salmon:

Option A – Pan-Seared:

1. Pat salmon fillets dry. Season with salt, pepper, garlic powder, and lemon zest.

2. Heat olive oil in a skillet over medium heat.

3. Place salmon skin-side up; sear 4–5 minutes until golden.

4. Flip and cook another 3–5 minutes, until salmon flakes easily with a fork.

Option B – Baked:

1. Preheat oven to 400°F (200°C).

2. Place seasoned salmon on a baking sheet lined with parchment.

3. Bake for 12–15 minutes, depending on thickness.

2. Make the Dressing:

• In a small bowl or jar, whisk together balsamic vinegar, Dijon, honey, garlic, salt, and pepper.

• Slowly whisk in olive oil until emulsified. Taste and adjust sweetness or acidity if needed.

3. Assemble the Salad:

• In a large bowl, combine spinach, strawberries, red onion, goat cheese, and nuts.

• Drizzle with vinaigrette and toss gently.

4. Serve:

• Plate the salad and top with a warm salmon fillet.

• Add extra drizzle of dressing or lemon juice if desired.

✨ Tips:

• For extra flair, add avocado slices or a sprinkle of poppy seeds.

• Salmon can be served warm or chilled—great for meal prep too!