Salad with Salmon

A well-crafted salad wows on every level—freshness, flavor and the perfect balance between light and hearty. This salmon salad delivers exactly that. Tender, broiled salmon flakes at the touch of a fork is nestled atop crisp baby spinach, with creamy avocado, toasted walnuts, and sweet-tart dried cranberries adding layers of texture and taste. From the savory richness of the fish to the bright zing of balsamic vinaigrette, this salad hits all the right notes. It’s simple enough for a weeknight and feels like a special treat every time you make it.

Salad with Salmon Ingredients

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• Salmon: The salmon provides a rich, savory base for the salad, offering a source of protein and healthy omega-3 fatty acids.
• Balsamic vinaigrette: A tangy balsamic vinaigrette adds acidity, balancing the richness of the salmon and avocado while bringing all the flavors together.
• Fresh baby spinach: Fresh baby spinach offers a tender, mildly sweet backdrop, adding a nutritious and crisp element to the salad.
• Avocado: Creamy avocado adds a smooth texture and healthy fats, enhancing the richness of the salmon.
• Chopped walnuts: Toasted walnuts contribute a nutty crunch and contrast the soft textures of the spinach and avocado.
• Sunflower kernels: These toasted seeds add a light, earthy crunch, enriching the salad with additional texture and a subtle nutty flavor.
• Dried cranberries: Sweet and tart dried cranberries introduce a pop of color and a burst of fruity flavor, which complements the savory elements of the dish.

Directions

Step 1: Broil the salmon

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Preheat your broiler. Drizzle one tablespoon of balsamic vinaigrette over the salmon fillet and ensure it is evenly coated. Place the salmon on a broiler pan that has been coated with cooking spray to prevent sticking. Position the pan about 3 to 4 inches from the heat source. Broil the salmon for 10 to 15 minutes or until the fish flakes easily with a fork. Remove the salmon from the broiler and cut it into two equal pieces.

Step 2: Assemble the salad

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While the salmon is cooking, place the fresh baby spinach in a large bowl. Drizzle the remaining one tablespoon of balsamic vinaigrette over the spinach and toss gently to coat the leaves evenly. Divide the spinach between two serving plates. Top each plate with a portion of the broiled salmon. Evenly distribute the cubed avocado, chopped toasted walnuts, toasted sunflower kernels and dried cranberries over the spinach and salmon. Serve immediately.

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Salad with Salmon Variations

• Use chicken: Substitute the salmon with a grilled chicken breast to create a leaner, more versatile protein option. This variation works well with the same vinaigrette and toppings.
• Add a citrus twist: Incorporate segments of orange or grapefruit to brighten the salad with a burst of juicy, tangy flavor that complements the richness of the salmon.
• Make it a wrap: Use a large tortilla to wrap the salad ingredients for a portable and satisfying meal. Add a layer of hummus or a dollop of yogurt for extra moisture and flavor.
• Include grains: Mix in cooked quinoa, farro or brown rice to add texture and make the salad heartier, turning it into a more filling entrée.
• Try a different dressing: Replace the balsamic vinaigrette with a tahini dressing or a honey-mustard vinaigrette for a different flavor profile that pairs well with the salmon.
• Use mixed greens instead of spinach: Swap the baby spinach for a mix of arugula, romaine and radicchio to add a variety of textures and flavors, from peppery to crisp and slightly bitter.

How to Store Salad with Salmon

To store this salad, keep the components separate until you’re ready to eat. Store the broiled salmon in an airtight container in the refrigerator. The spinach, avocado, nuts, and dried cranberries should be stored separately in a container or resealable bag, with the vinaigrette kept in a small jar. When you’re ready to enjoy the salad, toss everything together for the freshest flavor and texture.

How long does salad with salmon last?

Salad with salmon can last up to two days when stored properly in the refrigerator. To maintain the best texture and flavor, it’s recommended to keep the salmon, greens, and toppings separate and combine them just before serving. Be sure to store the salmon in an airtight container and the other ingredients in resealable bags or containers.

Salad with Salmon Tips

ERIC KLEINBERG FOR TASTE OF HOME

What types of salmon fillet should you put on a spinach salad?

Almost all types of salmon pair wonderfully with a spinach salad. Atlantic or farm-raised salmon offers a delicate and mild character, while coho salmon has a similar flavor but a firmer texture. For a richer and more buttery flavor, look to king (chinook) salmon. Or, opt for sockeye salmon if you’re looking to add vibrant color to the salad. Regardless of the type, we suggest using skinless salmon fillets for this recipe because the skin will not crisp up under the broiler. However, if you already have a skin-on fillet, just remove it after cooking.

What else can you put on salmon spinach salad?

Almost anything can go on a salmon spinach salad. Feel free to customize it according to your preferences. Instead of walnuts, try slivered almonds, candied pecans or chopped pistachios. Fruit is also an excellent addition, whether you use dried fruit (think: currants or blueberries) or fresh apples or pears. Or try adding cheese to enhance the salad’s richness. Goat cheese pairs exceptionally well with spinach, while feta’s salty and briny flavor complements salmon beautifully. Don’t be afraid to experiment!

Can you eat salmon cold on a salad?

We love how warm salmon wilts the spinach in this recipe  but cold salmon also tastes fantastic. Salmon retains a firmer texture that flakes easily into moist, tender bites when served cold. Cold salmon can still hold up to this salad although the flavor may be milder than warm salmon.