One of our favorite trips we have ever taken was to Copper Center, Alaska. We were lucky enough to salmon fish but unfortunately didn’t catch anything that day. That being said- we are lucky enough to have a lot of friends who fish that gift us meat, king salmon is always such a treat to be gifted and I love making salmon salads with it! This is a very easy salad and one that would be easy to prep ahead of time, just prep the salmon and the salad separately and add the salmon to the salad when you are ready to eat.

Ingredients (to make one salad)

4oz salmon filet

Olive oil

Fish seasoning

2 cups spinach

1 cup mixed greens

1/4 cup walnuts

1/4 cup white onion- diced

1/4 cup cucumbers- diced

1/4 cup red pepper- diced

2oz feta cheese

Lemon vinaigrette 

Directions

Preheat the oven to 425. Line a pan or baking sheet with foil

Pat the salmon dry with a paper towel

Rub the salmon with your fish seasoning (or salt and pepper). Drizzle some oil over the top of each filet you are cooking

Place the salmon on the baking sheet with foil- skin side down and place in oven

Roast for 4-6 minutes per half inch thickness of salmon. Roasting time depends on the thickness of your salmon, as determined by the thickness of the salmon filet

Salmon is done when easily flaked. You can also check the doneness of the salmon with a fork. When the salmon flakes easily- it is ready. You can also use a thermometer and salmon is done with a temperature of 145F (measure at the thickest part of the filet

Serve and enjoy hot. Salmon will last 5 days in the fridge in air tight container

For salad, add all remaining ingredients to bowl and top with salmon and enjoy!