Salmon Salad With Pecans & Berries


8 oz Wild Caught Salmon Fillet

1 Tbsp Seasoing (Sweet Smoked Chili Rub or Mediterranean Rub)

1 Tbsp olive oil (Blood Orange or Tahitian Lime)

2 cups Spinach

2 cups Berries (Raspberries and Blackberries)

1/2 cup Pecans

1/2 cup olive oil (Blood Orange or Tahitian Lime)

1/4 cup Vine-Ripened Raspberry Balsamic

2 tsp Vanilla Infused Honey (find in store)

1/4 tsp Fresh Ground Black Pepper

1/4 tsp Sea Salt (Lime Fresco or Himalayan)


  1. Rub salmon generously with seasoning. Heat olive oil in skillet to medium high and sauté salmon skin side up for 2-3 minutes. Flip salmon and sauté for 2 more minutes. Salmon should by flaky and moist.

  2. On a platter arrange spinach, berries, pecans. Using a fork, flake salmon and arrange on top of salad.

  3. Whisk ingredients for dressing and drizzle over salad. Enjoy!

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