Ingredients

The following ingredients have 4 Servings
  • 2 cups fresh spinach or baby spinach
  • 1 cup cooked fresh salmon (cut into chunks, or canned salmon (optional))
  • 1 cup strawberries (thinly sliced)
  • 1 avocado (cut into chunks)
  • 1 cup pineapple (thinly sliced)
  • 1 small red onion (thinly sliced)
  • ½ cup fresh pineapple juice
  • ¼ cup white wine vinegar
  • 1 salmon filet (pin bones and skin removed)
  • 1 lemon (thinly sliced)
  • 2 sprigs of fresh rosemary
  • 1 tbsp. extra-virgin olive oil
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Preheat your oven to 400 F.
  • In a baking dish, place half of the sliced lemon on the baking dish and top with a rosemary sprig. Lay the salmon filet on top of the lemon slices.
  • Season the salmon to taste with sea salt and black pepper then place the remaining lemon slices and rosemary on top and drizzle with olive oil.
  • Bake until done (about 20 minutes) and let the salmon cool down.
  • In a small bowl, combine the pineapple juice and the white wine vinegar.
  • In a big salad bowl, combine the spinach, strawberries, avocado, pineapple, red onion, and cooked salmon chunks. Drizzle the pineapple dressing on top and toss gently to coat.