Sweet grilled salmon fillets over a fresh spinach and fruit salad with raspberry vinaigrette.
Salmon Salad with Raspberry Vinaigrette
- Cooking and Prep: 30 m
- Serves: 4
Grill the Salmon
Sprinkle black pepper generously on all sides of salmon fillets.
Preheat a grill or grill pan to medium-high heat. Add salmon and grill for seven to 10 minutes, depending on the size of your fillets. (If you do not have a grill or grill pan, you can broil the salmon).
Prepare the Salad
Divide spinach leaves among four plates. Sprinkle with apples, oranges, almonds, and dried cranberries.
Prepare the vinaigrette. Using an immersion blender or whisk, thoroughly combine all ingredients.
Drizzle about two tablespoons vinaigrette on each salad. Top with warm or cooled salmon and enjoy.