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


Credit: Scott Little

Recipe Summary

30 mins


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; fat 41g; cholesterol 72mg; saturated fat 8g; carbohydrates 13g; mono fat 7g; poly fat 18g; insoluble fiber 4g; sugars 5g; protein 27g; vitamin a 5442.1IU; vitamin c 90.9mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 10.3mg; vitamin b6 0.8mg; folate 56.4mcg; vitamin b12 3.7mcg; sodium 791mg; potassium 605mg; calcium 111.1mg; iron 3.8mg.