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Strawberry Salmon Salad

For the Dressing
For the Salad
  • Large wild caught salmon fillet with skin *about 4-8 oz per person
  • 4-6 cups favorite lettuce
  • 12- 14 strawberries *hulled & sliced
  • 1/4 of medium red onion *thinly sliced into strips
  • 1/4 cup of crumbled feta
  • salt & pepper to taste
  • Preheat oven to 425℉.
  • Line a baking sheet with aluminum foil and place salmon fillet skin side down on foil. Drizzle with olive oil and sprinkle with salt & pepper or favorite seafood seasoning. Bake for 8- 12 mins or until the meats easily flakes. Watch salmon carefully so as to not overcook. Once cooked let cool slightly before placing into salad.
  • In a large mixing bowl whisk together oil and vinegar. Prepare all remaining ingredients and toss.

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