For the salad

  • 8 oz Wild Caught Salmon Fillet
  • 1 Tbsp Salt Sister’s Butcher’s Blend
  • 1 Tbsp J. Olive Co. Blood Orange Olive Oil
  • 2 cups Spinach
  • 2 cups Berries (Raspberries and Blackberries)
  • 1/2 Cup Pecans

For the dressing

  • 1/2 cup Blood Orange Infused Olive Oil
  • 1/4 cup J. Olive Co. Cascadian Wild Raspberry Balsamic
  • 2 tsp Honey
  • 1/4 tsp Fresh Ground Black Pepper
  • 1/4 tsp Lime Fresco Sea Salt


  1. Rub salmon generously with seasoning. Heat olive oil in skillet to medium-high and sauté salmon skin side up for 2-3 minutes. Flip salmon and sauté for 2 more minutes. Salmon should be flaky and moist.
  2. On a platter arrange spinach, berries and pecans. Using a fork, flake salmon and arrange on top of salad.
  3. Whisk ingredients for dressing and drizzle over salad. Enjoy!

Original recipe and image found at Olivelle