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!
Thaw fish, if frozen. Preheat oven to 450 degrees 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.