Salmon Salad
from kristineskitchenblog.comWhen you're craving something fresh and healthy for lunch or dinner, this Salmon Salad comes to the rescue! Tender salmon, spinach, avocado, toasted nuts and goat cheese are a delicious combination. It's so good with a drizzle of homemade honey mustard dressing!
Servings: 4 servings
Calories: 767kcal
Ingredients
Salmon
- 4 salmon fillets about 1 pound total
- 1½ tablespoons olive oil
- salt and pepper to taste
Honey Mustard Dressing
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon Kosher salt or fine sea salt
- pepper to taste
Other Salad Ingredients
- 8 cups baby spinach or other salad greens
- ½ small red onion thinly sliced
- 1 cup walnuts lightly toasted and chopped
- 1 avocado pitted and diced or sliced
- 1 cup fresh blueberries
- 2 ounces goat cheese crumbled
Instructions
Cook the Salmon
- To cook salmon in the oven: Preheat oven to 400° F. Line a baking sheet or baking dish with parchment paper for easy clean up. Place salmon skin side down on the pan. Gently rub salmon with olive oil and sprinkle with salt and pepper. Bake salmon for 12-18 minutes, until the thickest part of the fish reaches 145° F. The cook time will depend on the size of the salmon pieces; be careful to not overcook. Let salmon cool slightly before serving on salad.
- To pan-sear salmon: Heat the olive oil in a large nonstick skillet over medium-high heat. Season salmon with salt and pepper. Add salmon to the pan, skin side up, and cook for about 5 minutes, until salmon has a nice sear on it (do not move the salmon around as it cooks). Flip salmon and continue cooking, skin side down, until cooked through to 145° F, about 3-6 more minutes. The cook time will depend on the size of the salmon pieces; be careful to not overcook the fish. Remove to a clean plate and allow salmon to cool slightly.
Make the Dressing
- Whisk together olive oil, honey, Dijon, and apple cider vinegar until smooth. Add salt and pepper, to taste.
Assemble the Salads
- Place two cups spinach in each of 4 large salad bowls. Top with red onion, walnuts, avocado, blueberries, and goat cheese. Top with the cooked salmon (you can remove the skin if desired, the salmon should easily release from the skin after cooking). Drizzle dressing over salads and serve.
Nutrition
Serving: 1/4 recipe | Calories: 767kcal | Carbohydrates: 26g | Protein: 44g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 23g | Cholesterol: 100mg | Sodium: 317mg | Potassium: 1609mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5944IU | Vitamin C: 27mg | Calcium: 144mg | Iron: 5mg
