Salmon Salad With Pecans & Berries
8 oz Wild Caught Salmon Fillet
2 cups Spinach
2 cups Berries (Raspberries and Blackberries)
1/2 cup Pecans
1/4 cup Sweet Raspberry Balsamic Vinegar
2 tsp Honey
1/4 tsp Fresh Ground Black Pepper
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!