Blackberry Salmon Spinach Salad

NEED:
12 ounces salmon fillets (approximately 4 fillets)
2 teaspoons garlic powder
4 tablespoons low-sodium teriyaki sauce
8 cups baby spinach, rinsed and dried
1 pint grape tomatoes, sliced in half
1 cup thinly sliced red onion
1 cup thinly sliced yellow bell pepper
3 ounces crumbled, reduced-fat feta cheese (if you are not a fan of feta--cheese of your choice)
2 cups fresh blackberries, rinsed and dried
1/4 cup soy nuts-optional
4 tablespoons balsamic vinegar
Preheat broiler on high heat. Line baking sheet with foil and spray with cooking spray. Arrange salmon fillets on baking sheet; sprinkle on top with half the garlic powder and drizzle with half the teriyaki sauce. Broil 10 minutes; remove from oven, sprinkle with remaining garlic powder and teriyaki sauce. Broil 10 minutes longer until cooked through. Combine spinach, tomatoes, onion and bell pepper in large bowl and toss to mix. Carefully fold in feta cheese, blackberries and soy nuts. Divide salad among four plates and top with salmon fillets. Just before serving, drizzle lightly with balsamic vinegar and toss to coat

Enjoy!