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  • Prep Time
    5 Minutes
  • Cook Time
    15 Minutes
  • Servings

Seared Salmon Salad with Lemon Vinaigrette

Photo & Recipe: Spoon Fork Bacon



  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 minced garlic clove (about 1/4 teaspoon)
  • 1/2 cup extra virgin olive oil
  • salt and black pepper to taste

Salmon salad:

  • 1 1/2 tablespoons vegetable oil
  • 2 (4 ounce) salmon fillets
  • 4 ounces mixed greens
  • 6 strawberries, hulled and sliced
  • 1/4 cup chopped walnuts
  • 1/8 small red onion, thinly sliced
  • 1/2 avocado, thinly sliced
  • 4 ounces Montchevre Goat Cheese Crumbles
  • salt and black pepper to taste


  1. Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Set aside.
  2. Slice bread into 1/2 inch thick slices.
  3. Place on a tray and spray lightly with olive oil.
  4. Toast bread under broiler, until golden, watching closely not to let it burn.
  5. When bread is toasted, rub each piece with whole garlic clove.
  6. Place bread on a platter and top with tomato mixture. Top with shaved parmesan.
  7. Serve immediately or the bread will become soggy.