Preheat oven to 400 degrees. Place salmon on baking sheet coated with nonstick cooking spray. Sprinkle with salt and black pepper. Bake 15 to 20 minutes or until fish flakes easily with a fork (145 degrees). Cool slightly and break into chunks.
Summer Spinach Salad with Salmon and Berries
If strawberries are not in season do not be afraid to buy frozen. Just thaw and slice.
Servings and Ingredients
|2 (5-oz. each) salmon fillets|
|Hy-Vee ground black pepper|
|4 c. baby spinach|
|½ c. fresh blueberries|
|1 c. fresh strawberries, sliced|
|1 (8-oz.) can That's Smart pineapple tidbits, drained|
|1 (11-oz.) can Hy-Vee mandarin oranges, drained|
|⅓ c. Hy-Vee pecan pieces, toasted|
|¼ c. creamy poppy seed dressing|
Things To Grab
- Baking sheet
- Hy-Vee nonstick cooking spray
- Meat thermometer
Toss spinach with blueberries, strawberries, pineapple, oranges, salmon, pecans, and dressing.
380 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 240mg
- Total Carbohydrates: 28g
- Protein: 18g
Vitamin D 40%
From the week of June 6, 2012.