SALMON & SPINACH SALAD WITH AVOCADO
2 Salmon fillets (4 oz ea)
¼ tsp Salt
⅛ tsp Pepper
1 tsp Canola oil
4 C Baby spinach
2 Tbsp Balsamic vinaigrette
½ Medium avocado, peeled/cubed
2 Tbsp Dried cranberries
2 Tbsp Sunflower kernels or pepitas
2 Tbsp Chopped walnuts, toasted* (optional)
Spinkle salmon with salt and pepper. In a nonstick skillet coated with cooking spray, heat oil over medium heat. Add fillets, skin side up; cook 4-5 minutes per side or until fish just begins to flake easily with a fork.
Toss spinach with vinaigrette; divide between two plates. Top spinach with salmon; add remaining ingredients. Serve immediately.
*To toast nuts: Bake in a shallow pan in a 350˚ oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.