Ingredients
3/4 pound salmon fillet2 tablespoons reduced-fat raspberry vinaigrette3 cups fresh baby spinach3/4 cup sliced fresh strawberries2 slices red onion, separated into rings2 tablespoons crumbled goat cheese2 tablespoons chopped pecans, toastedAdditional raspberry vinaigrette, optional
Preparation
Preheat broiler. Place salmon in a 15x10x1-in. baking pan coated with cooking spray; drizzle with vinaigrette. Broil 3-4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Break salmon into small pieces. Divide spinach between 2 plates; top with salmon, strawberries, onion, cheese and pecans. If desired, drizzle with additional vinaigrette.
