Fresh ‘n’ Fruity Salmon Salad


  • 3/4 pound salmon fillet
  • 2 tablespoons reduced-fat raspberry vinaigrette
  • 3 cups fresh baby spinach
  • 3/4 cup sliced fresh strawberries
  • 2 slices red onion, separated into rings
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons chopped pecans, toasted
  • Additional raspberry vinaigrette, optional


  1. Preheat broiler. Place salmon on 15x10x1-in. baking pan coated with cooking spray; drizzle with vinaigrette. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.
  2. Break salmon into small pieces. Divide spinach between two plates; top with salmon, strawberries, onion, cheese and pecans. If desired, drizzle with additional vinaigrette.

Recipe source: tasteofhome

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