Apricot Salmon Salad

Serves 4
None Specified
  • 4 (4 oz.) salmon fillets
  • - salt and pepper, to taste
  • 12 cups baby mesclun greens
  • 1 1/2 cups Bluefin Bay Apricot Vinaigrette Dressing, divided
  • 1 cup shredded fontina cheese

Season salmon with salt and pepper. Bake in a preheated 350° oven until no longer pink in the center (about 10 min.). While salmon is baking, toss greens with 1 cup dressing; distribute evenly on 4 dinner plates. Place hot fillets on lettuce beds; drizzle with remaining dressing and top with cheese.

Recipe courtesy of Bluefin Bay Specialty Dressings.