Spinach Salad w/ Basil Salmon & Champagne Vinaigrette (25 Minutes)

Thanks to 2022 September Recipe Runner up Jason Baumgardner for this recipe!

Ingredients

• Salmon

  1lb Salmon (cut into 4 equal portions)

  1 Bunch of Baby Spinach

  ½ cup Sliced Almonds (You can sub sunflower seeds if there is a nut allergy)

  ½ cup Dried Blueberries

  5oz Plain Goat Cheese

  2 Tbsp Unsalted Butter (Room Temperature)

  ½ tsp Unsalted Butter

  2 Garlic Cloves (Minced)

  1 Tbsp Finely Chopped Basil

• Vinaigrette

  ½ Cup Olive Oil

  ¼ Cup Champagne Vinegar

  2 shakes of hot sauce (I used Tapatio, but use your favorite)

  2 Tbsp Dijon Mustard

  Juice from 1 large Lemon

  2 Tbsp Honey

  1 Large Garlic Clove (Minced)

  ½ tsp each of Salt and Pepper

InstructionsDirections:

1. Preheat Oven to 400

2. Place all Vinaigrette ingredients into a blender or food processor and emulsify it

3. Taste it and add more Salt/Pepper/Honey to your liking

4. In a small bowl, mash/mix the basil, salt, garlic and butter into an even mixture

5. Place the Salmon onto a greased baking sheet (I like to use foil for easy cleanup)

6. Place a dollop of the basil butter on top of the Salmon

7. Bake about 12-16 minutes depending on how well done you like it cooked

8. While the Salmon is baking, arrange the salad

9. Layer the Spinach down first, crumble the goat cheese then sprinkle some almonds

10. Once the Salmon is done, place it on top of the salad and sprinkle the Blueberries on top

11. Drizzle with the Vinaigrette

12. Eat and be amazed!