Strawberry & Salmon Salad

Local King Salmon is back at Oliver’s, and to celebrate, we’re offering delicious fillets of this Sonoma County staple for just $17.99 a pound! Loaded with fatty acids, vitamins, minerals, and antioxidants, salmon is a fish that packs a punch of health in every delicious bite. Combine it with fresh, organic Strawberries from Watsonville, CA to make this deliciously simple salad! These sweet berries are the perfect foil for rich salmon and tangy feta; top the whole thing in an easy strawberry vinaigrette for a lunch or dinner salad that the whole family will love.

*Sale price valid through 6/29/21.

  • Serves: 2-4 servings
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Toss salad with strawberry vinaigrette just before serving; season with additional salt and black pepper, if desired.

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