Roasted Rainbow Trout and Strawberry Salad - alive magazine

Ingredients

• 1 lb (450 g) rainbow trout fillets
• 1 1/2 cups (350 mL) fresh or frozen (thawed) strawberries
• 2 Tbsp (30 mL) balsamic vinegar
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 tsp (10 mL) Dijon mustard
• 1 tsp (5 mL) honey
• 1 garlic clove, chopped
• 1/4 tsp (1 mL) crushed red pepper flakes
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1 cup (250 mL) thinly sliced radishes
• 1 medium unpeeled English cucumber, chopped
• 1 yellow or orange bell pepper, thinly sliced
• 2 cups (500 mL) cooked green or black lentils
• 1/2 cup (125 mL) sliced basil
• 8 cups (2 L) baby spinach or other salad greens
• 1/2 cup (125 mL) crumbled soft goat cheese