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!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Preheat oven to 450°F. Line a 15x10x1-inch baking pan with parchment paper or foil; set aside.

  • 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.

  • 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.

  • Divide spinach among dinner plates. Top with fish and chopped strawberries. Drizzle with desired amount of sauce. Pass remaining sauce.

Nutrition Facts

528 calories; 41 g total fat; 8 g saturated fat; 18 g polyunsaturated fat; 7 g monounsaturated fat; 72 mg cholesterol; 791 mg sodium. 605 mg potassium; 13 g carbohydrates; 4 g fiber; 5 g sugar; 27 g protein; 0 g trans fatty acid; 5442 IU vitamin a; 91 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 56 mcg folate; 4 mcg vitamin b12; 111 mg calcium; 4 mg iron;