Spinach Salad With Salmon

Recipe by AZPARZYCH
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    skinless salmon fillets (6 ounces each)
  • coarse salt and pepper
  • 10
    ounces Baby Spinach
  • 1
    pint grape tomatoes, halved
  • 34
    cup crumbled fresh goat cheese (3 ounces)
  • 14
    cup pecans
  • 14
    cup balsamic-rosemary vinaigrette
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DIRECTIONS

  • Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
  • Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
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