Ingredients
- 10 oz baby spinach
- 4 oz goat cheese
- 1 lemon
- 1 1/2 lb salmon filet
- 16 oz strawberries
- 1/2 C walnuts
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 tsp dijon mustard
- 2 tbsp olive oil
- 2 tsp honey
- 1/4 C red wine vinegar
Instructions
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Trim and thinly slice the strawberries; place in a medium saucepan, reserving a small handful for garnish.
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Add vinegar, honey, and Dijon to the saucepan; bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until berries have softened and mixture thickens, 8-10 minutes.
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Meanwhile, preheat a grill pan or regular skillet over medium-high heat.
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Pat the salmon dry with paper towels and place on a plate; season with salt and pepper on both sides. Once the grill pan or skillet is hot, coat with oil. Add salmon and cook until opaque, 4-5 minutes per side. Transfer to a clean plate.
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Add lemon zest, salt, pepper, and water to the saucepan with the strawberries and remove from the heat.
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Using a hand or regular blender, purée the dressing until smooth, adding additional water, 1 tbsp at a time, to reach drizzling consistency.
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Cut lemon into wedges and set aside. Roughly chop walnuts. Crumble goat cheese.
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To serve, divide the spinach between plates. Top with grilled salmon, walnuts, goat cheese, and reserved strawberries. Place lemon wedges on the side and drizzle with dressing. Enjoy!