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Strawberry Balsamic Glazed Baked Salmon Salad

Strawberry Balsamic Glazed Baked Salmon Salad for a Fresh Twist

Try this Strawberry Balsamic Glazed Baked Salmon Salad for a fresh twist with juicy strawberries and flaky salmon.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Opt for wild-caught for the best flavor.
  • 0.25 cups Balsamic Vinegar Provides acidity and depth; can substitute with apple cider vinegar for a twist.
  • 2 tablespoons Honey Adds sweetness; maple syrup works for a vegan option.
  • Salt and Pepper Essential seasonings to enhance flavor.
  • 2 tablespoons Olive Oil Drizzle over salmon before baking; avocado oil is a suitable alternative.
For the Salad
  • 6 cups Mixed Greens Forms the salad base; arugula, spinach, or kale are great choices.
  • 1 cup Fresh Strawberries sliced; introduces sweetness and freshness.
  • 0.5 cups Feta Cheese crumbled; adds creaminess and tang.
  • 0.25 cups Nuts walnuts or pecans, toasted; optional for nut-free diets.
  • 0.25 Red Onion thinly sliced; provides sharp flavor that can be omitted.
For the Dressing
  • 0.25 cups Balsamic Vinegar Use the same as for the salmon.
  • 0.25 cups Olive Oil Forms the base for the dressing.
  • 1 teaspoon Dijon Mustard Adds depth; omit if preferred mustard-free.
  • Salt and Pepper To taste for seasoning.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • small jar

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, whisk together balsamic vinegar, honey, salt, and pepper until well combined. Coat the salmon fillets in the marinade. Allow to marinate for about 10 minutes.
  3. Arrange the salmon fillets on a lined baking sheet, skin-side down. Bake for 12 to 15 minutes, or until the salmon flakes easily.
  4. While the salmon bakes, combine mixed greens, sliced strawberries, crumbled feta, toasted nuts, and sliced red onion in a large bowl.
  5. In a small jar, combine balsamic vinegar, olive oil, Dijon mustard, and salt and pepper. Shake until emulsified.
  6. Flake the salmon onto the salad, drizzle with dressing, and gently toss together before serving.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 8gVitamin A: 900IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Serve cold or at room temperature for the best experience.

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