Salmon & Spinach Salad with Avocado Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 salmon fillets (4 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
4 cups fresh baby spinach
2 tablespoons balsamic vinaigrette
1/2 medium ripe avocado, peeled and cubed
2 tablespoons dried cranberries
2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
2 tablespoons chopped walnuts, toasted, optional
Instructions
Sprinkle salmon with salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add fillets, skin side up; cook 4-5 minutes on each side or until fish just begins to flake easily with a fork.
In a large bowl, toss spinach with vinaigrette; divide between two plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.
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