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Salmon Spinach Salad

Total Time

Prep: 25 min. Grill: 10 min.


4 servings

I have always loved the combination of salmon and orange, but the great thing about this salad is that you can create variations. If you don't have goat cheese, try feta. —Stephanie Matthews, Tempe, Arizona
Salmon Spinach Salad Recipe photo by Taste of Home


  • 4 salmon fillets (4 ounces each)
  • 6 tablespoons thawed orange juice concentrate, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 5 cups fresh baby spinach
  • 1 medium navel orange, peeled and cut into 1/2-inch pieces
  • 2 green onions, thinly sliced
  • 1/4 cup chopped walnuts, toasted
  • 4-1/2 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1/4 cup crumbled goat cheese


  1. Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Grill salmon, covered, over medium heat on a greased rack or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, and the remaining orange juice concentrate and salt. Drizzle over salad; toss to coat.
  3. Divide among plates; sprinkle with cheese. Top with salmon.

Nutrition Facts

1 serving: 350 calories, 21g fat (4g saturated fat), 66mg cholesterol, 420mg sodium, 19g carbohydrate (14g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 starch.

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