Preheat the oven to 425° and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
Balsamic Glaze:
Start making glaze as you are preheating the oven. Heat up a sauce pot over medium to medium-low heat.
Add diced strawberries and shallots to the pot and mix in the sugar. Let it sauté gently for a minute or so and pour in the balsamic vinegar. Mix well.
Simmer gently, stirring often, until it's cooked down some, about 5-7 minutes. Take it off heat.
Salmon:
Rub the salmon skin with a little oil and place it skin down on the prepared baking sheet with parchment paper. Season it with some salt and a pepper to taste.
Spread about half the balsamic glaze mixture over the salmon filets. (Leave the other half to use later.)
Bake salmon for 15-18 minutes, depending on the thickness of your salmon fillet.
Take salmon out and let it rest for a couple of minutes before adding to the salad. Make sure you don't add hot salmon to the salad, let it cool a bit.
Salad:
Arrange spring mix, sliced strawberries, thinly sliced shallots, pecans, and feta cheese crumbles in a dish.
Place salmon on top of the salad and spoon some more balsamic glaze over the salmon and a little over the salad.
Notes
How much salmon per person? When estimating how much salmon to serve per person, a good rule of thumb is 1/2 lb. per person. That is the dinner portion and you can use that guide if you’re making a hearty dinner salad. If you would like to make a lighter meal, you can estimate 4-6 oz. salmon fillets per salad
Can I add cold salmon to the salad? Absolutely! As a matter of fact, salmon is better cooled to warm temperature after cooking when making a salad. If you add hot salmon to the salad it will wilt the veggies very fast and you will end up with soggy, wilted greens. So let the salmon cool to warm before adding it to the salad. You can also add cold salmon to the salad just as well and flake it. (You will want to take the skin off first though.)