Salmon and Spinach Salad with Blueberries and a Lemon Balsamic Dressing
A protein packed powerhouse of a salad, perfect for lunch on the go or easy dinner after a long day! Topped with delicious citrus flavors!
The joy of leftovers! I love a good baked salmon for dinner. Easy, filling, and delicious. In a small dish, I whisk up a quick sauce of fresh dill, garlic, lemon, olive oil and splash of mustard, and pour that on top of my filets before baking. Yum! On this particular occasion, I had an extra filet and decided to save that for a dish tomorrow. What started out as a mixture of the leftover contents of my fridge has quickly become one of my favorite salads! I love the way the lemon and blueberry bring out an entirely new personality to this salmon! The salmon is the star here, not the glaze I used, so cooking a piece fresh for this salad is equally as tasty!
Making Popeye Proud! Most of the time, I eat what tastes delicious, as my primary goal. But, funny how maturity works, as I get older I seem to care more about the nutritional value in my food (guess that’s the adulting that comes along with orthopedic shoes and a retirement savings account 🙂 ). Don’t get me wrong, the taste still has to come pretty dang high up there! This salad would make any mom proud-a great source of good fats from the salmon and avocado, as well as protein dense with the addition of nuts and cheese. All around, a great meal when packing ahead for a long day or a recharge to start the weekend!
Looking for other ways to use your salmon? Check out these recipes:
Salmon with a Strawberry Balsamic Chutney
Spicy Dijon Salmon with Roasted Asparagus and Cherry Tomatoes
Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree
Salmon with a Sun-Dried Tomato Cream Sauce
Salmon Meatballs with an Avocado Cream Sauce
Salmon with Olive and Caper Puttanesca
I’d love to hear from you! Comment below if you’ve tried this out or have any suggestions!
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Enjoy!
Salmon and Spinach Salad with Blueberries and a Lemon Balsamic Dressing
Equipment
- Small mixing bowl
- Kitchen knife
- Grater Optional for zesting
Ingredients
Dressing
- 1/2 squeezed Fresh Lemon save peel for zest
- 1 tbsp Olive Oil
- 1 tsp Balsamic Vinegar a little extra optional for garnish
- 1 clove Garlic
- Sea Salt
Salad
- 2 handfuls Baby Spinch Can mix in greens
- 1 cooked Salmon Filet I baked mine the night before using dill, garlic, lemon, olive oil and a dab of mustard for the glaze. Great for dinner and to use as leftovers here! Any salmon fillet will work though.
- 1 1/2 tbsp Gorgonzola Cheese
- 2 tbsp Sliced Almonds
- 1/4 large Cucumber
- 1/2 large Avocado
- 1/3 cup Blueberries
Instructions
- In a mixing bowl, combing finely minced garlic, lemon, olive oil, balsamic and salt, stirring well. Set aside.
- Assemble salad with spinach and greens, topping with sliced cucumbers, chilled crumbled salmon, and sliced avocado. Drizzle the mixed dressing over.
- Top with sliced almonds, gorgonzola cheese and blueberries. Drizzle a bit more of the dressing or balsamic on top for a garnish along with a bit of lemon zest if desired. Serve with an additional wedge of fresh lemon. Enjoy!
