Balsamic Salmon Salad & Strawberries

Serves: 4 | Prep Time: 15 min

Ingredients

• 4 fillets of Alaskan King Salmon (3–4 oz. each), pin bones and skin removed
• Salt and pepper, to taste
• 1 tablespoon avocado or canola oil
• 6 cups baby kale, spinach, arugula, or other mixed greens
• 2 cups cooked quinoa, cooled to room temperature
• 16 ripe strawberries, hulled and quartered
• 1 cup pistachios, shelled and roughly chopped

Balsamic Vinaigrette

• 1/2 cup good balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• Salt and pepper, to taste

Instructions

1. Cook the Salmon: Season salmon fillets with salt and pepper. Heat oil in a sauté pan over medium-high heat. Sear salmon on both sides until golden and cooked medium, about 2–3 minutes per side. Set aside to rest.
2. Make the Vinaigrette: Combine all vinaigrette ingredients in a jar. Seal and shake until smooth and emulsified, about 30 seconds. Set aside.
3. Assemble the Salad: In a large bowl, toss greens and quinoa with half the vinaigrette. Plate greens, then top with strawberries and salmon fillets.
4. Finish: Sprinkle with pistachios and drizzle remaining vinaigrette over the top.