Salmon and spinach salad

A salmon and spinach salad is a nutritious and delicious option that combines tender salmon with fresh spinach and other complementary ingredients. It’s perfect for a light lunch or dinner and is packed with healthy fats, vitamins, and minerals. Here’s a simple recipe for making a flavorful salmon and spinach salad:

Ingredients:

• For the Salad:

  • 2 salmon fillets (about 6 oz each)
  • 6 cups fresh spinach leaves, washed and dried
  • 1/2 cup cherry or grape tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 avocado, sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted nuts or seeds (such as almonds, walnuts, or sunflower seeds) (optional)

• For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Prepare the Salmon:

   • Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
   • Season the salmon fillets with salt, pepper, and a drizzle of olive oil.
   • Oven Method: Place the salmon fillets on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
   • Grill Method: Grill the salmon for about 4-5 minutes per side, or until the salmon is cooked through and has grill marks.

2. Prepare the Salad Ingredients:

   • While the salmon is cooking, prepare the salad ingredients. In a large salad bowl, combine the fresh spinach, cherry tomatoes, red onion, and avocado.

3. Make the Dressing:

   • In a small bowl or jar, whisk together the olive oil, lemon juice (or red wine vinegar), Dijon mustard, honey (if using), minced garlic, salt, and pepper until well combined.

4. Assemble the Salad:

   • Once the salmon is cooked, let it cool slightly before flaking it into bite-sized pieces.
   • Add the salmon to the salad bowl with the vegetables.
   • Drizzle the dressing over the salad and toss gently to combine.

5. Garnish and Serve:

   • If desired, sprinkle crumbled feta cheese and toasted nuts or seeds over the top for added flavor and texture.
   • Serve immediately, or chill in the refrigerator for up to 30 minutes before serving.

Tips:

• Salmon Alternatives: You can use canned or pre-cooked salmon if you're short on time, though fresh or frozen salmon provides the best flavor and texture.
• Vegetable Variations: Feel free to add other vegetables like cucumber, bell peppers, or radishes for more variety.
• Make-Ahead: To make this salad ahead of time, keep the salmon, vegetables, and dressing separate until ready to serve to prevent sogginess.

This salmon and spinach salad is both satisfying and light, making it a perfect choice for a healthy meal. Enjoy!