Grilled Salmon & Spinach Salad


• 1 cup halved grape tomatoes • 1 cup quartered and sliced cucumber • 1 cup rasberry vinaigrette olive oil • 1 small red onion, sliced • 1/3 cup crumbled feta cheese • 1/4 cup chopped chives for garnish (optional) • 2 bags (6 ounces each) baby spinach • 4 boneless salmon fillets (6 oounces each)


1. Place salmon in large zip-top plastic bag and pour ½ cup vinaigrette over salmon. Seal bag and refrigerate 30 minutes. 2. Prepare outdoor grill for direct grilling over medium-high heat; oil grill rack. Place salmon on hot grill rack, skin side up, and cook 3 to 5 minutes per side, or until internal temperature reaches 145°. Separate skin from salmon while removing salmon from grill. Let cool and refrigerate until chilled. 3. To serve, distribute spinach, onion, tomatoes, cucumber, cheese, and salmon fillets over 4 serving plates. Serve with remaining vinaigrette. Garnish with chives, if desired.

Nutrition Information

Calories – 321 Total Fat - 13g Saturated Fat - 3g Cholesterol - 86mg Sodium - 427mg Carbohydrate - 17g Fiber - 3g Protein - 33g

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