Preheat oven to 450 degrees.
Pair baked salmon with a fresh salad packed with spinach and berries to naturally combat inflammation. Plus, this salad is just simply delicious.
Servings and Ingredients
|1 c.||dried farro|
|4||(4 oz each) salmon fillets|
|Hy-Vee nonstick olive oil cooking spray|
|1 tbsp.||Hy-Vee Select extra virgin olive oil|
|1 tbsp.||fresh lemon juice|
|2||garlic cloves, minced|
|1 tbsp.||parsley, finely chopped, plus more for garnish|
|4 c.||baby spinach|
|2 c.||strawberries, sliced|
|1||small jicama, peeled and cut into matchsticks, about 1 cup|
|1 c.||blueberries, halving large berries|
|1 oz.||Gorgonzola cheese, cut into thin slices|
|1||recipe Strawberry Vinaigrette|
|Lemon wedges for serving|
Things To Grab
The addition of Strawberry Vinaigrette brings out the citrus and berry flavors within the salad. Click HERE for the recipe.
Prepare farro according to package directions. Cool for 15 minutes.
- Halve salmon fillets lengthwise and place on a baking sheet lightly sprayed with nonstick cooking spray. Bake for 12 minutes or until fillets flake easily with a fork.
Whisk together oil, lemon juice, garlic and parsley in a medium bowl. Add farro and toss until combined.
Divide farro mixture, spinach, strawberries, jicama and blueberries among four plates. Top with salmon and cheese. Top each salad with 1 tablespoon Strawberry Vinaigrette and a lemon wedge. If desired, garnish with fresh parsley.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 70mg
- Sodium: 340mg
- Total Carbohydrates: 60g
- Protein: 34g