Prep Time: 10 minutes Cook Time: 10 minutes Yields: 2 servings

Ingredients

● 2 wild sockeye salmon fillets (about 6 oz each)

● 3 cups spinach ● 1/2 cup sliced strawberries

● 1 tbsp pumpkin seeds

● 1 tbsp sunflower seeds

● 1 tbsp olive oil

● 1 tsp balsamic vinegar

● 1/4 tsp salt

● 1/8 tsp pepper

● 2 tbsp crumbled feta cheese

Instructions

1. Pat the salmon fillets dry with a paper towel and season with salt and pepper. Preheat a grill or grill pan over medium-high heat.

2. Place the salmon skin-side down on the grill. Cook for 3–4 minutes per side or until the salmon flakes easily with a fork.

3. Meanwhile, rinse and dry the spinach and strawberries. In a large mixing bowl, combine spinach, sliced strawberries, pumpkin seeds, and sunflower seeds.

4. In a small bowl, whisk together olive oil and balsamic vinegar, then drizzle over the salad and toss to coat.

5. Divide the salad onto plates, top each with a grilled salmon fillet, and sprinkle with crumbled feta cheese.

Nutrition (Per serving):

Wild Sockeye Salmon with Strawberry Spinach Salad

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