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Balsamic-Salmon Spinach Salad

 Balsamic-Salmon Spinach Salad
This Balsamic-Salmon Spinach Salad is really healthy and a cinch to make after a hard day of work. —karen1969, Community
2 ServingsPrep/Total Time: 20 min.


  • 1 salmon fillet (6 ounces)
  • 2 tablespoons reduced-fat balsamic vinaigrette, divided
  • 3 cups fresh baby spinach
  • 1/4 cup cubed avocado
  • 1 tablespoon chopped walnuts, toasted
  • 1 tablespoon sunflower kernels, toasted
  • 1 tablespoon dried cranberries


  • Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan
  • coated with cooking spray. Broil 3-4 in. from the heat for 10-15
  • minutes or until fish flakes easily with a fork. Cut salmon into two
  • pieces.
  • Meanwhile, in a large bowl, toss spinach with remaining vinaigrette.
  • Divide between two plates. Top each with half of the salmon,
  • avocado, walnuts, sunflower kernels and cranberries. Yield: 2
  • servings.
Nutritional Facts: 1 serving equals 283 calories, 19 g fat (3 g saturated fat), 50 mg cholesterol, 219 mg sodium, 9 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.

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Balsamic-Salmon Spinach Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.