I’ve been making this same salad since my college days! I absolutely love the combination of salmon and strawberries. If you’ve never tried it, please do! The two go perfectly together, especially with the crunch of toasted sliced almonds and the saltiness of Feta cheese. It’s a perfect summer salad that’s as delicious as it is good for you!
This also happens to be the way I cook salmon most weeknights, though it’s never appeared on The Rose Table! (Whoops.) Look at that gorgeous crust that forms. The skin gets nice and crispy and it’s perfectly cooked on the inside. It’s just perfect! Note: if you have a larger slice of salmon (I prefer eating and cooking 4 oz pieces), you’ll need to cook the salmon a bit longer.
I swear, I make a variation of this nearly every week for dinner. I don’t have quantities on this recipe because that’s how I roll with salad. Just eyeball it! This salad is easy enough for a weeknight dinner for one, or elegant enough to serve guests. I love recipes like that!
Strawberry Salmon Salad
4 oz center-cut salmon
1 Tbsp canola oil
Balsamic or strawberry vinaigrette
Strawberries, washed and sliced
- Rinse salmon and pat dry with a paper towel. Season well with salt and pepper on both sides. Heat canola oil in a pan over medium heat. Place salmon skin-side up in the pan and cook for six minutes. Flip and cook for another two minutes over medium heat, then lower the heat and cook for about two or three more minutes, until cooked through.
- Toss spinach with balsamic or strawberry vinaigrette. Set salmon on top of spinach. Add crumbled feta cheese, toasted almonds, and sliced strawberries.
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