Berry Salad with Salmon (from Sarah Manaresi’s Kitchen)
4 cups of mixed lettuces
1/4 cup of strawberries
1/4 cup of blueberries
1/4 cup of pineapple
8 oz of wild caught salmon
Slice fresh pineapple and strawberries. In a box, toss lettuces, pineapple, strawberries, and blueberries.
Rinse the salmon and pat dry. Lightly spray with olive oil and season with salt and pepper. In a grill pan over medium heat, grill salmon until desired doneness. Chill overnight or serve hot.
Top salad with salmon. Because of the natural juices of the fruit, you don’t need to have a dressing, but maybe a light raspberry vinaigrette would be nice!