Spinach Salad with Grilled Salmon and Strawberries

This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.

1
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 tablespoons extra-virgin olive oil

  • 4 tablespoons high-quality balsamic vinegar

  • 1 teaspoon Dijon mustard

  • salt and ground black pepper to taste

  • 1 pound salmon filets, with skin

  • salt and pepper to taste

  • 1 (5 ounce) package fresh baby spinach

  • 1 medium red bell pepper, chopped

  • 8 medium fresh mushrooms, sliced

  • 16 large fresh strawberries, sliced

  • 4 tablespoons chopped pecans

  • 4 slices cooked bacon, crumbled

Directions

  1. Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.

  2. Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.

  3. Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).

  4. Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  5. Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.

  6. Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.

  7. Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

Cook's Note:

This recipe may also be prepared as composed, or layered, salads, with approximately 2 tablespoons vinaigrette drizzled over each salad.

Nutrition Facts (per serving)

454 Calories
31g Fat
14g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 454
% Daily Value *
Total Fat 31g 40%
Saturated Fat 5g 26%
Cholesterol 76mg 25%
Sodium 394mg 17%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 31g
Vitamin C 91mg 456%
Calcium 74mg 6%
Iron 3mg 16%
Potassium 1149mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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