Spinach and Salmon Salad
Light, nutritious, and bursting with fresh flavors, this Spinach and Salmon Salad is the perfect balance of wholesome ingredients and vibrant textures. Featuring tender salmon fillets pan-seared to perfection, paired with crisp baby spinach, juicy cherry tomatoes, creamy avocado, and refreshing cucumber, this dish is as visually stunning as it is satisfying. Tossed in a zesty homemade lemon vinaigrette infused with garlic, honey, and Dijon mustard, every bite offers a delightful combination of tangy and savory notes. Ready in just 25 minutes, this quick and healthy salad makes an excellent lunch or dinner option for busy weeknights. Perfect for seafood lovers, it’s a rich source of omega-3s and packed with nutrients to fuel your day.
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Recipe Information
Ingredients
- 6 cups fresh baby spinach
- 2 pieces (6 oz each) salmon fillet
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small, minced garlic clove
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cherry tomatoes
- 0.5 medium, sliced cucumber
- 0.25 small, thinly sliced red onion
- 1 medium, sliced avocado
Instructions
Rinse the baby spinach thoroughly and pat dry. Set aside in a large salad bowl.
Season both salmon fillets on both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes, until the skin is crispy. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through. Remove from heat and let rest for a few minutes.
Prepare the lemon dressing by whisking together 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, minced garlic, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper in a small bowl.
Add the cherry tomatoes, cucumber slices, red onion, and avocado to the bowl of spinach.
Flake the cooked salmon into bite-sized pieces and add to the salad.
Drizzle the lemon dressing over the salad and toss gently to combine.
Serve immediately, garnished with additional black pepper or lemon wedges if desired.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 15.0 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 229 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3550 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
