Salmon Spinach Salad with Balsamic Vinaigrette - Rosalie Serving

Ingredients

• 4 salmon filets, 1 ½-inch thick
• ¼ cup butter
• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Lawry’s coarse garlic salt with parsley added
• Olive oil
• 1 (10-ounce) package fresh spinach, stems removed
• 1 cup walnuts, divided
• 1 cup sun-dried tomatoes, divided
• 1 cup fresh tomatoes, quartered and divided
• 2 cups rope Provel cheese,
• Or shredded provolone cheese
• 1 cup white capped mushrooms, thick sliced, divided
• Balsamic Vinaigrette
• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly ground coarse black pepper
• Lemon slices