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Salmon and Spinach Salad with Citrus Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salads
Cuisine Mediterranean
Servings 2 servings
Calories 300 kcal

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

Instructions
 

  • 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.