Salad with Salmon

Name: Salad with Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 salmon fillet (6 ounces); 2 tablespoons balsamic vinaigrette, divided; 3 cups fresh baby spinach; 1/4 cup cubed avocado; 1 tablespoon chopped walnuts, toasted; 1 tablespoon sunflower kernels, toasted; 1 tablespoon dried cranberries

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Joy Manning

Ingredients

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1 salmon fillet (6 ounces)2 tablespoons balsamic vinaigrette, divided3 cups fresh baby spinach1/4 cup cubed avocado1 tablespoon chopped walnuts, toasted1 tablespoon sunflower kernels, toasted1 tablespoon dried cranberries

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Instructions

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Step 1

Preheat your broiler. Drizzle one tablespoon of balsamic vinaigrette over the salmon fillet and ensure it is evenly coated. Place the salmon on a broiler pan that has been coated with cooking spray to prevent sticking. Position the pan about 3 to 4 inches from the heat source. Broil the salmon for 10 to 15 minutes or until the fish flakes easily with a fork. Remove the salmon from the broiler and cut it into two equal pieces.

Step 2

While the salmon is cooking, place the fresh baby spinach in a large bowl. Drizzle the remaining one tablespoon of balsamic vinaigrette over the spinach and toss gently to coat the leaves evenly. Divide the spinach between two serving plates. Top each plate with a portion of the broiled salmon. Evenly distribute the cubed avocado, chopped toasted walnuts, toasted sunflower kernels and dried cranberries over the spinach and salmon. Serve immediately.