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Grilled Salmon Salad with Goat Cheese, Walnuts & Strawberry Dressing.

  • 2 (5 oz) pkgs
    baby spinach
  • 1 (4 oz) log
    goat cheese
  • 1
  • 1 ½ lb
    salmon fillet
  • 1 (16 oz) pkg
  • ½ cup
    black pepper
    Dijon mustard
    extra virgin olive oil
    red wine vinegar
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 (16 oz) pkg strawberries
    1 lemon
    2 (5 oz) pkgs baby spinach
  • 2
    Trim and thinly slice the strawberries; place in a medium saucepan, reserving a small handful for garnish.
  • 3
    Add vinegar, honey, and Dijon to the saucepan; bring to a boil over medium-high heat. Reduce heat to a simmer and cook, stirring occasionally, until berries have softened and mixture thickens, 8-10 minutes.
    ¼ cup red wine vinegar
    2 tsp honey
    2 tsp Dijon mustard
  • 4
    Meanwhile, preheat a grill pan or regular skillet over medium-high heat.
  • 5
    Pat the salmon dry with paper towels and place on a plate; season with salt and pepper on both sides.
    1 ½ lb salmon fillet
    1 tsp salt
    ½ tsp black pepper
  • 6
    Once the grill pan or skillet is hot, coat with oil. Add salmon and cook until opaque, 4-5 minutes per side. Transfer to a clean plate.
    2 tbsp extra virgin olive oil
  • 7
    Meanwhile, zest the lemon.
  • 8
    Add lemon zest, salt, pepper, and water to the saucepan with the strawberries and remove from the heat.
    ½ tsp salt
    ⅛ tsp black pepper
    2 tbsp water
  • 9
    Using a hand or regular blender, purée the dressing until smooth, adding additional water, 1 tbsp at a time, to reach drizzling consistency.
  • 10
    Cut lemon into wedges and set aside.
  • 11
    Roughly chop walnuts.
    ½ cup walnuts
  • 12
    Crumble goat cheese.
    1 (4 oz) log goat cheese
  • 13
    To serve, divide the spinach between plates. Top with grilled salmon, walnuts, goat cheese, and reserved strawberries. Place lemon wedges on the side and drizzle with dressing. Enjoy!