Blackened Salmon Salad w/ Strawberry Peppercorn Vinaigrette

• servings: 4 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 (heaping) tablespoons strawberry preserves

3 tablespoons olive oil (extra light)

1 tablespoon red wine vinegar

1/2 lemon (juiced)

1 teaspoon dijon mustard

kosher salt (to taste, about 1/2 teaspoon)

1 teaspoon black pepper (freshly ground)

4 salmon filets (about 2 pounds total)

olive oil spray

4 teaspoons blackened seasoning

1/2 lemon (juiced)

10 ounces salad greens (spring mix)

1 small red onion (thinly sliced)

3 ounces parmesan, or blue cheese (crumbled)

1/4 cup chopped toasted pecans

pickled strawberries (homemade)

Directions

FOR THE STRAWBERRY PEPPERCORN VINAIGRETTE:

Combine all ingredients in a jar (that has a tight fitting lid) shake well to combine.

FOR THE SALMON:

Preheat your oven to 400℉ (or 200℃) and place the salmon filets on a parchment lined baking sheet.

Pat the salmon dry with paper towel before spraying with olive oil spray. Season with 1 teaspoon blackened seasoning per filet and baked on the middle rack for 12 to 14 minutes, give or take depending on thickness of your filets. The salmon is done when it is opaque and flakes easily.

Once baked, lightly spray with olive oil one more time and gently squeeze half a lemon over top. Allow the salmon to cool before plating.

FOR THE SALAD:

While the salmon cools, divide the salad greens, onions, cheese, pecans and pickled strawberries among plates.

Place the salmon down on top or to the side of the salmon and drizzle with the vinaigrette. Season with more salt and pepper to taste, if desired.

Nutrition

• Serving Size: 1 salad
• Calories: 526 kcal
• Total Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 22 g
• Cholesterol: 109 mg
• Sodium: 411 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 41 g