Spinach Salad with Grilled Salmon and Strawberries

Grilled salmon is combined with fresh spinach, red bell pepper, mushrooms, and strawberries in this beautiful salad that's good for you too.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 454 Calories

Ingredients

• salt and pepper to taste
• salt and ground black pepper to taste
• 1 teaspoon Dijon mustard
• 1 medium red bell pepper, chopped
• 4 slices cooked bacon, crumbled
• 4 tablespoons extra-virgin olive oil
• 1 (5 ounce) package fresh baby spinach
• 4 tablespoons chopped pecans
• 4 tablespoons high-quality balsamic vinegar
• 1 pound salmon filets, with skin
• 8 medium fresh mushrooms, sliced
• 16 large fresh strawberries, sliced

Recipe Instructions

Step 1

Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.

Step 2

Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.

Step 3

Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).

Step 4

Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 5

Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.

Step 6

Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.

Step 7

Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.