- Serves: 2-4 servings
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- 1 lb. Local King Salmon Fillets, scales/skin & pin bones removed
- 1/2 lb. Fresh Organic Strawberries, hulled & quartered
- 1/2 lb. Butter Lettuce or Baby Spinach
- 3 tbsp. Feta Cheese, crumbled
- 1/3 c. Pecans, roughly chopped
- 1/4 c. Balsamic Vinegar
- 1 tsp. Dijon Mustard
- 1/3 c. Olive Oil
- Salt & Black Pepper
Preheat oven to 400 degrees, and line a baking tray with parchment paper. Pat salmon fillets lightly with a paper towel to dry, then season liberally with salt and black pepper. Arrange salmon on baking tray, then bake for 15 to 20 minutes or until flesh is firm and opaque. Remove from oven and cool completely.
Set aside 1/4 cup of quartered strawberries, and combine remaining strawberries, greens, feta, and pecans until mixed in a large salad bowl. Break salmon into chunks and arrange over top. Place reserved strawberries in a mixing bowl, and mash into a pulp. Whisk mashed berries with balsamic, Dijon mustard, and olive oil, then season to taste with salt and black pepper.
Toss salad with strawberry vinaigrette just before serving; season with additional salt and black pepper, if desired.