Ingredients

The following ingredients have 3 Servings
  • 2 cups multigrain bread cubes
  • 1 2 pound salmon filet
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3 cups torn butter lettuce
  • 3 cups spring greens
  • 1 pint strawberries (halved or quartered)
  • 1/2 pint cherry tomatoes (halved)
  • 2 ears of corn (grilled or boiled, kernels cut from the cob)
  • 1 avocado (thinly sliced)
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon dijon mustard
  • 3 garlic cloves (minced or pressed)
  • 1 lemon (juiced)
  • 1 tablespoon fresh herbs (chopped)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 ounces goat cheese (crumbled)
  • 6 tablespoons olive oil

Instruction

  • Preheat your oven to 350 degrees.
  • Line a baking sheet with parchment paper and spread out the bread cubes on top. Bake until the bread is toasty and golden, about 10 to 12 minutes. Remove and let cool slightly.
  • Turn the broil on your oven to the high setting. Place the salmon on a baking sheet and cover with the salt, pepper, garlic powder and smoked paprika. Broil for 5 to 6 minutes, skin side down (if it has skin), until the fish is flakey and opaque. If your salmon filet is very thick, you might need another 1 to 2 minutes of broiling. Let the salmon cool slightly, then flake it with a fork.
  • To assemble the salad, add the bread cubes, strawberries, tomatoes, and lettuce in a large bowl. Add the salmon over top and add in some of the dressing – a few tablespoons. Sprinkle in the corn. Add in the avocado. Toss well. Taste and season additionally and add what else you’d like – more dressing, salt or pepper!