Salmon Spinach* Recipe

Time45m

Serves4

Baby spinach, salmon, hard cooked egg, queso fresco, tomato, strawberries, candied walnuts; raspberry vinaigrette

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Ingredients

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1
Prepare the Salmon
Preheat the oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper, season with salt and pepper, and bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly before flaking it into bite-sized pieces.
2
Prepare the Hard Boiled Eggs
Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat and cover for 12 minutes. Transfer to an ice bath to cool, then peel and chop.
3
Assemble the Salad
In a large bowl, combine the baby spinach, flaked salmon, chopped hard boiled eggs, crumbled queso fresco, diced tomato, sliced strawberries, and candied walnuts.
4
Dress the Salad
Drizzle the raspberry vinaigrette over the salad and toss gently to combine. Serve immediately.