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Salmon Strawberry & Feta Salad

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

This summer salad is “berry” good! Loaded with local greenhouse-grown lettuce, organic greenhouse-grown strawberries, sweet and savory wild caught salmon and a drizzle of homemade strawberry vinaigrette, this salad screams fresh!

Salmon Strawberry and Feta Salad

A base of crisp lettuce is key when building a salad, and Heinen’s has the best lettuce in the land thanks to their partners at Great Lakes Growers. Grown in a climate controlled greenhouse in Middlefield, Ohio, Great Lakes Growers has no need to use pesticides or any other chemicals. Their lettuce has consistently great taste and texture thanks to their carefully controlled environment and optimal nutrition is guaranteed.

Fill yourself up with this nutritious and delicious summer salad. Don’t let the season pass you by without giving it a try!

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Salmon Strawberry and Feta Salad
Salmon Strawberry & Feta Salad
Cook time:
Prep time:
Total time:



For the Salmon

  • 10 oz. of wild caught Sockeye salmon
  • 3 Tbsp. liquid aminos or soy sauce
  • ½ Tbsp. wasabi paste
  • 1 cup Sweet Baby Ray’s BBQ sauce
  • 1 Tbsp. Heinen’s clover honey

For the Strawberry Balsamic Vinaigrette

  • 2/3 cup NatureFresh strawberries, diced
  • 3 Tbsp. balsamic vinegar
  • 1/3 cup olive oil
  • 1 Tbsp. Heinen’s fig glaze
  • 2 Tbsp. Heinen’s organic cinnamon and vanilla maple syrup
  • Pinch of salt

For the Salad

  • 2 cups of Great Lakes Growers living lettuce, loosely chopped
  • 2 cups Heinen’s baby arugula
  • 1 cup crumbled feta cheese
  • 1 cup NatureFresh strawberries, sliced
  • 1 cup Driscoll's blackberries
  • ½ cup Fresh Gourmet crispy beets


  1. Preheat the oven to 325˚F. Line a baking sheet with parchment paper. Cut the salmon into two 6 oz. fillets, or have the Heinen’s seafood department cut them for you.
  2. In a small bowl, whisk together the liquid aminos, wasabi, BBQ sauce and honey. Place the salmon fillets on the parchment paper and brush generously with the marinade.
  3. Bake for 10 minutes, remove from the oven and brush with the remaining sauce. Place back in the oven and turn the broiler on high. Broil the salmon for 2-3 minutes or until the marinade starts to caramelize.
  4. Remove the salmon from the oven and place on top of the oven while you make the dressing and assemble the salad.
  5. In a food processor, add all of the dressing ingredients. Dice the strawberries beforehand to allow for smoother blending. Blend on high until smooth and runny. Pour into a container or serving saucer. This will remain fresh in the fridge for up to one week.
  6. Add 1 cup of arugula to each plate, then top with 1 cup of Great Lakes Growers lettuce.
  7. Sprinkle on feta cheese crumbles, then place the salmon fillets on top.
  8. Arrange the strawberries and blackberries, then sprinkle on the crispy beets and drizzle on the strawberry vinaigrette.

Salmon Strawberry and Feta Salad

The Bite Size Pantry, Lauren Schulte
By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

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