Salmon and spinach salad

 

A salmon and spinach salad is both healthy and delicious! Here’s a recipe you can try:

Ingredients:

  • 4 cups fresh spinach leaves
  • 2 salmon fillets (about 6 oz each)
  • 1 tbsp olive oil
  • 1 lemon (for juice and zest)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup cherry tomatoes, halved (optional)
  • 1/4 cup cucumber, sliced (optional)
  • 1/4 cup feta cheese or goat cheese, crumbled (optional)
  • 2 tbsp balsamic vinaigrette or your favorite dressing

Instructions:

  1. Prepare the Salmon:

    • Preheat your oven to 375°F (190°C).
    • Rub the salmon fillets with olive oil, minced garlic, salt, and pepper. Squeeze half of the lemon juice over the fillets and sprinkle with lemon zest.
    • Place the salmon on a baking sheet lined with parchment paper or lightly greased.
    • Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly.
  2. Prepare the Salad:

    • While the salmon is baking, wash and dry the spinach leaves. Place them in a large salad bowl.
    • If using, add red onion, cherry tomatoes, cucumber, and crumbled feta or goat cheese to the spinach.
  3. Flake the Salmon:

    • Once the salmon has cooled slightly, flake it into bite-sized pieces.
  4. Assemble the Salad:

    • Top the spinach and other salad ingredients with the flaked salmon.
    • Drizzle with balsamic vinaigrette or your preferred dressing.
    • Gently toss to combine.
  5. Serve: Divide the salad among plates and serve immediately.

This salad is great on its own or can be paired with some crusty bread for a more substantial meal. Enjoy!