BALSAMIC-SALMON SPINACH SALAD
This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- 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 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.
Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE
Steps:
- For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
- For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
- For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.
SALMON SPINACH SALAD
I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. -Stephanie Matthews, Tempe, Arizona
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat., Divide among plates; sprinkle with cheese. Top with salmon.,
Nutrition Facts : Calories 350 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 420mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE
Full of fresh flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g
SPINACH SALAD WITH GRILLED SALMON AND STRAWBERRIES
This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.
Provided by Bibi
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
- Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
- Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
- Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
- Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
- Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.
Nutrition Facts : Calories 454 calories, Carbohydrate 13.5 g, Cholesterol 76 mg, Fat 31.2 g, Fiber 3.8 g, Protein 30.5 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 7.9 g
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by AZPARZYCH
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
Nutrition Facts : Calories 476 g, Fat 29 g, Fiber 4 g, Protein 41 g
SPINACH SALAD WITH SMOKED SALMON
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cut salmon into fine strips and chill until serving time. Mix spinach with half of chives and all of mayonnaise and white wine vinegar; season to taste with salt and pepper.
- Chill dinner plates. Arrange spinach on the plate and arrange salmon in the center and over the spinach; garnish salmon with remaining chives, cucumber curls and serve with croutes.
SALMON AND SPINACH SALAD
Extra virgin olive oil is a great source of mono-saturated fats and a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy â they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only adds flavour but also gives your meal the final nutritious touch. To get started on a healthy Mediterranean diet, why not try a warm Salmon and Spinach Salad? Low in fat and full of nutrients it can be enjoyed as a light dinner or for lunch.
Provided by laurafoodmatters
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. tHis ensures perfectly cooked, moist fish. Remove from pan and keep warm.
- Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into a large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.
WARM SALMON AND SPINACH SALAD
Extra virgin olive oil is a great surce of mono-saturated fats and a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy- They use extra virgin olive oil as a key ingredient in baking, roasting, and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only adds flavour but also gives your meal the final nutritious touc. To get started on a healthy Mediterranean diet, why not try a warm Salmon and Spinach Salad? Low in fat and full of nutrients it can be enjoyed as a light dinner or for lunch.
Provided by laurafoodmatters
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat 2 tsbp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. This ensures perfectly cooked , moist fish. Remove from pan and keep warm.
- Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.
SARASOTA'S SALMON, ROASTED FENNEL & LEMONY SPINACH SALAD
Light healthy and easy to make. Roasted fennel and spinach salad with a very light lemon mustard vinaigrette topped with roasted salmon. This is healthy and quick but a beautiful dish to serve for guests or just a nice dinner for you and your husband or significant other or just family. As you cook the salmon and fennel all in the oven, roast some simple new potatoes at the same time on the same pan and save clean up time. Drizzle the potatoes with olive oil, salt and pepper and you have an easy dinner side dish to go with the salad and salmon.
Provided by SarasotaCook
Categories Spinach
Time 35m
Yield 4 Fillets and Salad, 4 serving(s)
Number Of Ingredients 18
Steps:
- Vinaigrette -- Mix the white wine, olive oil, mustard, fresh dill, salt and pepper to taste.
- Salmon -- Remove and let set to take the chill off. Then drizzle with olive oil, salt and pepper. Nothing more. Top with 2 lemon slices per fillet and place on a sheet of foil or parchment paper on a baking sheet.
- Fennel -- On the same baking sheet, 1/2 we will be baking the salmon and the other half we will be baking the fennel. So add the fennel, lemon and drizzle with olive oil, salt and pepper and lightly toss.
- Bake -- In a 425 degree oven on the middle shelf, bake the salmon and the fennel for about 15-20 minutes. This will depend on the thickness of your fennel and salmon, but they take approximately the same time.
- The fennel should be lightly brown around the edges and the salmon done and flaky, but still a little moist. The salmon will cook a little more once removed, so don't over cook - 120 internal temp and then remove. You don't want it bright pink and translucent in the middle, but more opaque. The salmon may get done first, so just remove and set on a plate and cover with foil.
- Salad -- At this time, the fennel should be done. So, to a large bowl, add the baby spinach and the roasted fennel and squeeze 1/2 of the roasted lemon and add 1/2 of the vinaigrette (or you can go a bit less). You want a little to drizzle over the salmon as well, so dress the salad to your liking. I tend to go light on the dressing where others like a bit more. Just use what you like.
- Note: if you like more lemon like me you can squeeze the other half of the lemon. Once roasted it gets very sweet and adds a great flavor, but I always tell people to squeeze 1/2 first. You can always add more, but you can take it away. I prefer to squeeze both half, but that is up to you.
- Plating -- Add a nice helping of the fennel spinach salad to the plate and top with one of the roasted salmon fillets. Top with a little of the vinaigrette over the salmon and garnish with the fresh dill (optional).
- Now my favorite is to serve this with some roasted potatoes. As you cook the salmon and fennel, you could also do some roasted new potatoes. Guess what ? No pans. Just a baking sheet with no clean up. My type of dinner. And that roasted lemon half if you don't use it on the salmon, you would squeeze that on the potatoes with salt and pepper which would be wonderful. ENJOY!
Nutrition Facts : Calories 596.7, Fat 31.7, SaturatedFat 4.6, Cholesterol 165.4, Sodium 302.4, Carbohydrate 12.5, Fiber 5.6, Sugar 0.1, Protein 66.1
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