- with strawberries & walnuts -

This mouthwatering salad is a delicious mix of protein, healthy fats, and seasonal spring produce. Serve as a side dish or hearty lunch option.


Prep and Cook Time: 20 minutes

Yields: 2 servings

4 oz fresh salmon filet

1 TBSP olive oil

1 tsp Herbs de Provence

5-6 cups arugula

½ pint fresh strawberries, sliced

¼ chopped walnuts


  1. Preheat a cast iron skillet a 1 TBSP olive oil over medium heat. Place salmon filet in skillet, skin side down, and sprinkle with Herbs de Provence. Cover and cook about 5 minutes. Flip salmon, cover, and finish cooking until salmon is pink and flaky in the center, about 8 minutes. Remove from heat and set aside to cool.

  2. While salmon is cooking, prepare the salad. Mix arugula, strawberries, and chopped walnuts in a large salad bowl.

  3. Once salmon has cooled, remove skin and pull into small pieces. Sprinkle salmon over salad and enjoy!



  • The cooking time on your salmon will vary greatly depending on the thickness of the fish. For oven roasting, I prefer a thick filet. For stovetop cooking, a thinner filet may be easier. In either case, make sure to check your salmon occasionally or use a probe thermometer to avoid under or overcooking.

  • This salad is absolutely delicious with a variety of fruits! Consider using seasonal options. In the summer choose from strawberries or peaches. In the fall, blueberries are a tasty alternative. 

  • Because this salad is already very flavorful, there’s no need to add a ton of salad dressing. Even so, a light balsamic vinaigrette or honey mustard dressing can be a nice addition.