Preheat your oven to 400 F.
In a baking dish, place half of the sliced lemon on the baking dish and top with a rosemary sprig. Lay the salmon filet on top of the lemon slices.
1 lemon, 2 sprigs of fresh rosemary, 1 cup cooked fresh salmon
Season the salmon to taste with sea salt and black pepper then place the remaining lemon slices and rosemary on top and drizzle with olive oil.
1 salmon filet, Sea salt and freshly ground black pepper to taste, 1 tbsp. extra-virgin olive oil
Bake until done (about 20 minutes) and let the salmon cool down.
In a small bowl, combine the pineapple juice and the white wine vinegar.
½ cup fresh pineapple juice, ¼ cup white wine vinegar
In a big salad bowl, combine the spinach, strawberries, avocado, pineapple, red onion, and cooked salmon chunks. Drizzle the pineapple dressing on top and toss gently to coat.
2 cups fresh spinach or baby spinach, 1 cup strawberries, 1 avocado, 1 cup pineapple, 1 small red onion