Fresh, vibrant, and beautifully balanced, Salmon and Spinach Salad with Citrus Dressing is one of those recipes that feels both nourishing and indulgent at the same time. Tender, flaky salmon paired with fresh spinach leaves creates a protein-rich base, while a bright citrus dressing brings everything to life with zesty, refreshing flavor. This salad is perfect for days when you want something light yet satisfying—whether it’s a wholesome lunch, an elegant dinner, or a show-stopping salad for guests.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between healthy and flavorful. The richness of the salmon contrasts beautifully with the fresh bitterness of spinach, while the citrus dressing cuts through with brightness and a hint of sweetness. It’s also incredibly versatile—you can pan-sear, grill, or bake the salmon, and the salad adapts effortlessly to seasonal ingredients.

Another reason this recipe stands out is how quickly it comes together without sacrificing elegance. It feels special enough for entertaining but simple enough for a busy weekday meal.

Why This Is a Must-Try Dish

• Packed with lean protein, healthy fats, and antioxidants
• Light yet filling—ideal for balanced eating
• Bursting with fresh, vibrant flavors
• Easy to customize with nuts, fruits, or grains
• Perfect for lunch, dinner, or meal prep

If you’re looking for a dish that supports healthy eating while still feeling indulgent, this salad deserves a spot in your regular rotation.

Recipe Overview

• Course: Main Course / Salad
• Cuisine: Mediterranean / Modern American
• Preparation Time: 15 minutes
• Cooking Time: 10–12 minutes
• Total Time: ~30 minutes
• Servings: 2 servings
• Calories: Approx. 420–450 calories per serving

Ingredients

For the Salmon

• 2 salmon fillets (about 150 g / 5 oz each)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ½ teaspoon garlic powder (optional)
• ½ teaspoon paprika or chili flakes (optional)

For the Salad

• 4 cups fresh baby spinach, washed and dried
• ½ small red onion, thinly sliced
• 1 small cucumber, sliced
• ¼ cup cherry tomatoes, halved
• 2 tablespoons toasted almonds or walnuts (optional)

For the Citrus Dressing

• 3 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon orange zest
• 1 teaspoon honey or maple syrup
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste

Cooking Directions

• Cook the salmon until flaky and golden.
• Prepare the citrus dressing by whisking fresh juices, zest, olive oil, and seasoning.
• Toss spinach and vegetables gently with the dressing.
• Top with warm salmon and optional crunchy toppings.

Step-by-Step Preparation Method

Step 1: Prepare the Salmon

Pat the salmon fillets dry with a paper towel. Season both sides with salt, pepper, garlic powder, and paprika.

Step 2: Cook the Salmon

Heat olive oil in a skillet over medium heat. Place the salmon skin-side down and cook for 4–5 minutes. Flip carefully and cook another 3–4 minutes until the salmon is just cooked through and flakes easily. Remove from heat and rest for a few minutes.

Step 3: Make the Citrus Dressing

In a small bowl, whisk together orange juice, lemon juice, zest, honey, olive oil, salt, and pepper until emulsified.

Step 4: Assemble the Salad

In a large bowl, combine spinach, red onion, cucumber, and cherry tomatoes. Drizzle with dressing and toss gently.

Step 5: Serve

Place the salad onto plates and top with warm salmon fillets. Sprinkle with toasted nuts if desired.

How to Serve This Recipe

• Serve immediately while the salmon is warm for best flavor.
• Pair with crusty bread, quinoa, or brown rice for a heartier meal.
• Add a chilled glass of citrus-infused water or white wine for an elegant touch.

Recipe Tips

• Do not overcook the salmon; it should remain moist and tender.
• Use freshly squeezed citrus juice for the best flavor.
• Toss spinach gently to avoid bruising the leaves.
• Let the salmon rest briefly after cooking to retain juices.

Variations (Detailed)

Grilled Salmon Version

Grill the salmon over medium heat for a smoky flavor that pairs beautifully with citrus dressing.

Creamy Citrus Dressing

Add 1 tablespoon Greek yogurt to the dressing for a creamy texture without heaviness.

Fruity Twist

Add sliced oranges, grapefruit segments, or pomegranate seeds for extra freshness.

Grain-Based Salad

Add cooked quinoa, couscous, or farro to make it more filling and meal-prep friendly.

Dairy Addition

Top with crumbled feta or goat cheese for a tangy, creamy contrast.

Freezing and Storage

Storage

• Store leftover salmon separately in an airtight container in the refrigerator for up to 2 days.
• Salad greens and dressing should be stored separately for best texture.

Freezing

• Cooked salmon can be frozen for up to 1 month, tightly wrapped.
• Do not freeze spinach salad or citrus dressing, as texture and flavor will degrade.

Special Equipment Needed

• Non-stick skillet or grill pan
• Mixing bowls
• Citrus juicer or reamer
• Whisk
• Sharp knife and cutting board

Frequently Asked Questions (FAQ)

Q: Can I use canned salmon?
Yes, but fresh salmon offers better texture and flavor.

Q: Can I make this salad ahead of time?
You can prep ingredients in advance, but assemble just before serving.

Q: What can I substitute for spinach?
Arugula, kale (massaged), or mixed greens work well.

Q: Is this salad keto-friendly?
Yes, simply omit honey or use a keto-friendly sweetener.

Conclusion

Salmon and Spinach Salad with Citrus Dressing is a refreshing, nutrient-rich dish that proves healthy food can be incredibly flavorful and satisfying. With its bright citrus notes, tender salmon, and fresh greens, this recipe is perfect for anyone seeking balance, elegance, and ease in one beautiful bowl. Whether you’re cooking for yourself or entertaining guests, this salad is a timeless, must-try recipe you’ll return to again and again.