1/4cupextra virgin olive oil *plus extra for drizzling on salmon
Large wild caught salmon fillet with skin *about 4-8 oz per person
4-6cupsfavorite lettuce *I used romaine, arugula red leaf
12- 14strawberries *hulled & sliced
1/4med red onion *thinly sliced into strips
salt & pepper to taste
Preheat oven to 425℉.
Line a baking sheet with aluminum foil and place salmon fillet skin side down on foil. Drizzle with olive oil and sprinkle with salt & pepper or favorite seafood seasoning. Bake for 8- 12 mins or until the meats easily flakes. Watch salmon carefully so as to not over cook. Once cooked let cool slightly before placing into salad.
In a large mixing bowl whisk together oil and vinegar. Prepare all remaining ingredients and toss.
*Please use as many organic ingredients as possible.*