Salmon-Topped Salad with Strawberries

Talk about a salad recipe that satisfies! This spinach salad is topped with a salmon filet seasoned with a soy and garlic mixture and served with a creamy strawberry rosemary sauce. It creates a salmon salad unlike any you've had before and in only 30 minutes!

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  • Makes: 4 servings
  • Start to Finish: 30 mins 450°F

Salmon-Topped Salad with Strawberries

Directions

  1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside.
  2. For Rosemary-Strawberry Sauce, in a blender or food processor combine 1 cup strawberries, mayonnaise, rosemary, cinnamon, and cloves. Cover and blend or process until smooth. Cover and chill until ready to serve.
  3. In a small bowl combine soy sauce, oil, and garlic. Rinse fish; pat dry with paper towels. Place fish in the prepared baking pan; brush with soy mixture. Bake for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork.
  4. Divide spinach among dinner plates. Top with fish and chopped strawberries. Drizzle with desired amount of sauce. Pass remaining sauce.
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Nutrition Facts (Salmon-Topped Salad with Strawberries)

  • Per serving:
  • 528 kcal ,
  • 41 g fat
  • (8 g sat. fat ,
  • 18 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 72 mg chol. ,
  • 791 mg sodium ,
  • 13 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 27 g pro.
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