Salmon Strawberry Spinach Salad

Salmon Strawberry Spinach Salad

Yield: 4
Author:
the perfect salad to fuel postpartum your postpartum journey!

Ingredients

blackened salmon
  • 1 lb wild salmon (cut into 4 oz portions)
  • 2 tbsp smoked paprika
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp thyme
  • 1/4 tsp dried basil
  • 1/4 tsp oregano
  • 2 tbsp extra virgin olive oil
salad ingredients
  • 4 cups spinach & kale mix
  • 1 lb fresh strawberries, sliced
  • 2 snack cucumbers, sliced & quartered
  • 1/2 cup candied pecans
  • 1/4 cup red onion
  • 1/3 cup vegan feta, crumbled
  • 1 ripe avocado, sliced
balsamic dressing
  • 1/4 cup balsamin vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tbsp honey
  • sea salt & cracked black pepper to taste
  • blend in your high powered blender or food processor until smooth and cohesive.

Instructions

  1. combine all seasonings and sprinkle them over the top of the salmon fillets
  2. set oven to 450 degrees
  3. heat a cast iron skillet or no stick pan to medium-high heat. once hot, add olive oil and place salmon skin side down into pan. cook for 4 minutes
  4. flip salmon and place entire pan in the oven for 3-4 more minutes (depending on wellness..I love mine well done and cooked all the way through.)
  5. take pan out of the oven and transfer fillets to another plate and cover. now assemble your salad.
  6. drizzle dressing over salad and toss all together. separate into 4 portions and top with 1 fillet each.

Nutrition Facts

Calories

525

Fat (grams)

32 g

Carbs (grams)

29 g

Fiber (grams)

10 g

Protein (grams)

35 g

balsamic vinaigrette

112 cals

11g fat

4g carbs

2g sugar

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