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Strawberry Balsamic Salmon Salad

Strawberry balsamic salmon salad pairs oven-baked salmon with sweet strawberries, crisp spring mix, toasted pecans, and tangy goat cheese. A honey-Dijon balsamic dressing ties it together, with extra dressing served on the side.
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Prep Time 15 minutes
Cook Time 14 minutes
Resting 3 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup olive oil
For the salmon
  • 4 fillet (5 oz) salmon skinless
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the salad
  • 5 oz spring mix
  • 1 pint strawberries hulled and sliced
  • 0.5 red onion small, thinly sliced
  • 0.5 cup pecans toasted and chopped
  • 4 oz goat cheese crumbled

Equipment

  • 1 rimmed baking sheet

Method
 

Make the dressing
  1. Whisk the balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl, then whisk in the olive oil until combined.
Bake the salmon
  1. Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Place the salmon on the baking sheet, brush with the olive oil, and season with the salt and pepper.
  3. Bake for 10–14 minutes, until the thickest part of each fillet reaches 145°F; let rest for 3 minutes.
Assemble the salad
  1. Put the spring mix, strawberries, red onion, pecans, and goat cheese in a large serving bowl.
  2. Drizzle with about half the dressing and toss gently; divide among four plates, top with salmon, and serve with the remaining dressing.

Notes

For the best texture, keep the dressing separate until just before serving. Refrigerate leftover components in separate airtight containers for up to 2 days; do not freeze the assembled salad. For a nut-free option, replace the pecans with toasted pumpkin seeds.