Salmon Spinach Salad with Goat Cheese Croquettes | That Salad Lady

Ingredients

• 6-8 cups fresh baby spinach*
• 2 cups strawberries, hulled and sliced into 1/4-inch pieces
• 1 cup raw walnut halves, toasted**
• 16 ounces sockeye salmon with skin, cut into two 1/2-inch-thick fillets***
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon salt or to taste
• 4 ounces goat cheese (about the size of 4 ping pong balls), soft or semi-soft
• 1/4 cup raw almonds, crushed****
• 1/4 cup raw pumpkin seeds, whole
• 2 tablespoons ground flaxseeds
• 2 whole eggs
• Salt and pepper, to taste
• 1 cup strawberries
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey