📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze, trust me!
2. Prepare the salmon: Place the salmon fillets on the prepared baking sheet. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, minced garlic, and a pinch of black pepper. (I sometimes add a dash of smoked paprika for a deeper flavor – try it sometime!) Brush the glaze generously over the salmon fillets. If you like it extra saucy, don't be shy with the glaze!
3. Bake the salmon: Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Keep a close eye on it; you don't want it to dry out!
4. Wash and dry the spinach: Thoroughly wash the spinach and use a salad spinner to remove excess water. Nobody likes a soggy salad, right? This step is crucial!
5. Prepare the strawberries: Hull and slice the strawberries. I like to slice some thinly and leave others in halves for a variety of textures.
6. Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3-5 minutes, or until fragrant and lightly browned. Watch them carefully, as they can burn quickly! Let them cool slightly before adding to the salad.
7. Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. A little extra honey if you prefer a sweeter dressing, or a dash more vinegar for some tang!
8. Assemble the salad: In a large bowl, combine the spinach, sliced strawberries, toasted pecans, and crumbled gorgonzola cheese. Gently toss with the vinaigrette. Be careful not to overdress; you want the flavors to complement each other, not drown!
9. Serve: Top the salad with the baked maple-glazed salmon. Serve immediately and enjoy! I love to serve this with a side of crusty bread to soak up the extra dressing and glaze. What does this mean for you? It means a happy belly!