Ingredients
1 cup blueberries
1/2 cup grapes
1-1/2 cups baby spinach
1/2 cup raspberries
1/4 cup raspberry vinaigrette
4 salmon fillets
1 tablespoon olive oil
1 tablespoon lemon juice
Preparation
Preheat oven to 400 degrees F. In medium bowl, combine blueberries, grapes, raspberries, and spinach. Drizzle with vinaigrette, toss gently, and set aside.
Place salmon on baking pan and sprinkle with olive oil and lemon juice. Bake for 10-15 minutes or until fish flakes when tested with fork. Place salmon on serving plate and top with the salad. Serve immediately.
