Ingredients
2 salmon fillets (4 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1 teaspoon canola oil4 cups fresh baby spinach2 tablespoons balsamic vinaigrette1/2 medium ripe avocado, peeled and cubed2 tablespoons dried cranberries2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)2 tablespoons chopped walnuts, toasted, optional
Preparation
Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.
In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.
