Salmon & Spinach Salad With Avocado

• 2 salmon fillets (4 ounces each)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon canola oil
• 4 cups fresh baby spinach
• 2 tablespoons balsamic vinaigrette
• 1/2 medium ripe avocado, peeled and cubed
• 2 tablespoons dried cranberries
• 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
• 2 tablespoons chopped walnuts, toasted, optional

1. Sprinkle salmon with salt and pepper. In a
2. , heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.
3. In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.

salmon, salt, pepper, canola oil, fresh baby spinach, balsamic vinaigrette, avocado, cranberries, sunflower kernels, walnuts

Taken from www.tasteofhome.com/recipes/salmon-spinach-salad-with-avocado/ (may not work)