SPINACH SALAD WITH SALMON AND BALSAMIC-ROSEMARY VINAIGRETTE

SPINACH SALAD WITH SALMON AND BALSAMIC-ROSEMARY VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 7

4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
10 ounces baby spinach
1 pint grape tomatoes, halved
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette (see recipe)

Steps:

1. Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, about 7 to 9 minutes or until the fish reaches desired doneness. Let cool briefly, then flake. 2. Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese and pecans, and drizzle with vinaigrette. Nutritional information per serving: 476 calories; 29.4 grams fat (6.5 grams saturated fat); 40.7 grams protein; 13.5 grams carbohydrates; 4.8 grams fiber