Salmon with Blueberry Grape Salad
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
Begin by preheating your oven to 400 degrees Fahrenheit. Put blueberries, grapes, raspberries and spinach in a medium sized bowl. Drizzle the raspberry vinaigrette over the fruits and toss gently. Set the bowl aside.
Line a baking pan with parchment paper and place the salmon onto the paper. Sprinkle the salmon with olive oil and lemon juice. Bake the salmon for 10-15 minutes or until the fish is flaky. Remove the salmon from the baking pan and place it onto a serving plate. Top the salmon with the salad and serve it immediately.