Makes 4 Servings

Ingredients:

• One tablespoon of avocado or grapeseed oil
• Four (4)-ounce salmon filets
• Salt and pepper to taste
• Six cups of baby spinach (or other green)
• Two cups of cooked and cooled quinoa
• One cup of strawberries, sliced
• ½ cup pecans, chopped

Balsamic Vinaigrette

• ½ cup balsamic vinegar
• ½ cup extra virgin olive oil
• One tablespoon Dijon mustard
• One tablespoon honey
• Salt and pepper to taste

Directions
Heat oil in a saute pan over medium heat. Season salmon with salt and pepper. Add salmon to pan and sear, for about 2- 3 minutes on each side. Set aside.

In a large salad bowl, add baby spinach, cooked quinoa, strawberries, and pecans. Toss to combine.

Make the balsamic vinaigrette by mixing ingredients together in a jar, seal tightly and shake until smooth. Set aside.

Divide salad and serve on four plates. Top with salmon. Sprinkle on chopped pecans and add a drizzle of dressing.