- 8 oz Baby Spinach
- 1/2 Ripe Avocado, Peeled & Cubed
- 2 Wild Alaska Sockeye Salmon Fillets
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/2 tsp Olive Oil
- 1 tbsp Balsamic Vinaigrette
- 1 tbsp Dried Cranberries
- 1 tbsp Sunflower Kernels or Pumpkin Seeds
Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.
In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.
Serve with Bluff View Bakery French Bread