Salmon & Spinach Salad w/ Avocado
Course: Main Course
Servings: 2
  • 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
  1. 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.

  2. In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

  3. Serve with Bluff View Bakery French Bread