COOK THE SALMON: Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
PREPARE THE RELISH: In a small bowl, toss strawberries with basil, honey and pepper.
ASSEMBLE THE SALAD: In a large bowl, combine baby arugula, pecans, blueberries, and feta. Toss with oil and vinegar. Divide between six bowls.
SERVE a salmon filet on top of salad with strawberry relish.
Nutrition Information
Serving Size: 4 ounce salmon fillet + 2 cups salad Calories: 340 Fat: 18 g Saturated Fat: 5 g Carbohydrates: 12 g Sodium: 550 mg Fiber: 2 g Protein: 31 g Cholesterol: 75 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2024/01/salmon-salad-strawberry-relish/