1. Preheat oven at 450F.
2. Spray olive oil cooking spray on an aluminum foil and place on cooking sheet. Place thawed salmon fillets on the aluminum foil. Add salt and pepper to taste. Cook in the oven at 450F for 15-20mins.
3. In a pan over medium heat mix chopped almonds, sugar, and water. Stir until the sugar crystalizes on almonds.
4. Mix together the vinaigrette ingredients in a jar. Stir before serving.
5. Add Fresh Attitude spinach in each serving plate, then lay salmon and add roasted almonds and raspberries to taste. Stir vinaigrette well, then add desired amount to the salad. Optional: garnish salmon with lemon zest. Now ready to serve.
A recipe from Marlène Boissonnault, PWHPA member & Silver medallist, U18 World Junior Ice Hockey championship with Team Canada.
PWHPA - Professional Women's Hockey Players Association