Ingredients
- 8 oz Wild Caught Salmon Fillet
- 1 Tbsp Seasoing (Sweet Smoked Chili Rub or Mediterranean Rub)
- 1 Tbsp olive oil (Blood Orange or Tahitian Lime)
- 2 cups Spinach
- 2 cups Berries (Raspberries and Blackberries)
- 1/2 cup Pecans
- 1/2 cup olive oil (Blood Orange or Tahitian Lime)
- 1/4 cup Sweet Raspberry Balsamic Vinegar
- 2 tsp Honey
- 1/4 tsp Fresh Ground Black Pepper
- 1/4 tsp Sea Salt (Lime Fresco or Himalayan)
Instructions
- Rub salmon generously with seasoning. Heat olive oil in skillet to medium high and sauté salmon skin side up for 2-3 minutes. Flip salmon and sauté for 2 more minutes. Salmon should by flaky and moist.
- On a platter arrange spinach, berries, pecans. Using a fork, flake salmon and arrange on top of salad.
- Whisk ingredients for dressing and drizzle over salad. Enjoy!
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