A salad full of superfoods! Salmon, tomatoes and spinach are a powerful and healthy team on one plate. Tease your taste buds with the combination of a meaty fish fillet along with a crisp, cool salad. Drizzled raspberry vinaigrette adds the perfect sweetness to this sensational collaboration of wholesome goodness.
Prep: 15 minutes plus marinating and chilling
Grill: 10 minutes
1. Place salmon in large zip top plastic bag and pour 1/2 cup vinaigrette over salmon. Seal bag and refrigerate 30 minutes.
2. Prepare outdoor grill for direct grilling over medium to medium-high heat; oil grill rack. Place salmon on hot grill rack, skin side up, and cook 3 to 5 minutes per side, or until internal temperature reaches 145°. Separate skin from salmon while removing salmon from grill. Let cool and refrigerate until chilled.
3. To serve, distribute spinach, onion, tomatoes, cucumber, cheese and salmon fillets over 4 serving plates. Serve with remaining vinaigrette. Garnish with chives, if desired.