Strawberry, spinach and salmon salad
Strawberry spinach salad is the perfect summer salad, drizzled with sweet and tangy poppy seed vinaigrette and topped with flaky, baked wild salmon.
Servings: 2 servings
Ingredients
- 2 wild salmon fillets
- 1 tbsp extra virgin olive oil
- sea salt and cracked black pepper
- 100 g baby leaf spinach
- 1 romaine lettuce heart roughly chopped
- 300 g strawberries halved
- 2 tbsp pecans roughly chopped
- 75 g goat's cheese crumbled
- 1 quantity of poppy seed vinaigrette to serve
Instructions
- Preheat the oven to 190°C (375°F). Line a baking tray with plastic-free parchment. Place the salmon fillets on the prepared tray, drizzle with olive oil and sprinkle with salt and pepper. Bake for 10-12 minutes, or until cooked through.
- Meanwhile, place the spinach, romaine, strawberries, pecans and goat's cheese in a large bowl and toss gently to combine. Make the poppy seed vinaigrette.
- Divide the salad between serving bowls, drizzle with the poppy seed vinaigrette and top with the salmon to serve.
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