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Strawberry Balsamic Glazed Baked Salmon Salad

Strawberry Balsamic Glazed Baked Salmon Salad Bliss

A delightful Strawberry Balsamic Glazed Baked Salmon Salad bursting with flavor, perfect for summer dining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Fresh, wild-caught salmon enhances flavor and nutrition.
  • 1/4 cup Balsamic Vinegar Feel free to substitute with apple cider vinegar.
  • 2 tablespoons Honey Acts as a natural sweetener; maple syrup is a vegan alternative.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Salad
  • 4 cups Mixed Greens Switch with spinach or arugula for variety.
  • 2 cups Fresh Strawberries Juicy and vibrant; swap with blueberries or raspberries.
  • 1/2 cup Feta Cheese Offers creaminess; goat cheese can be a replacement.
  • 1/2 cup Walnuts or Pecans Provide a delightful crunch; omit for nut-free option.
  • 1/4 cup Red Onion Adds sharp flavor; skip for a milder taste.
For the Dressing
  • 1/4 cup Olive Oil Richens the salad.
  • 1 tablespoon Dijon Mustard Emulsifies the dressing; omit for lighter sauce.
  • 2 tablespoons Extra Balsamic Vinegar Add before serving to brighten flavors.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Small Bowl
  • jar with lid
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper. Marinate salmon fillets for 10 minutes.
  3. Line a baking sheet with parchment paper, arrange salmon skin-side down, and bake for 12-15 minutes.
  4. In a large salad bowl, mix together mixed greens, sliced strawberries, crumbled feta, and chopped walnuts or pecans.
  5. Combine additional balsamic vinegar, olive oil, Dijon mustard, salt, and pepper in a jar. Shake until emulsified.
  6. Flake the salmon and add it to the salad. Drizzle with dressing and toss gently. Serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 1000IUVitamin C: 80mgCalcium: 150mgIron: 2mg

Notes

For best results, use high-quality ingredients and avoid overcooking the salmon. Store leftovers in the fridge for up to 2 days, keeping the dressing separate.

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