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This Spinach and Salmon Salad is a vibrant, protein-packed main that comes together with little fuss. Tender salmon pairs with earthy spinach, a zesty lemon-dill vinaigrette, and pops of tomato, pine nuts, and feta. It’s a complete, energizing meal perfect for lunch or a light dinner.

Why You’ll Love This Spinach and Salmon Salad

Complete meal: Lean protein, healthy fats, and fresh veggies in one bowl.
Dynamic textures: Flaky salmon, crisp spinach, juicy tomatoes, and crunchy nuts.
Versatile & forgiving: Easily swap ingredients based on what you have.
Fancy yet simple: Impressive bistro-style salad ready in about 20 minutes.

Ingredients & Tools

2 salmon fillets (about 150g each), skin on or off
1 tbsp olive oil
1/2 tsp each salt and black pepper
120 g fresh baby spinach
150 g cherry tomatoes, halved
1/4 red onion, very thinly sliced
50 g feta cheese, crumbled
2 tbsp pine nuts
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp fresh dill, finely chopped
1 tsp Dijon mustard
1 small garlic clove, minced

Tools: A medium skillet, a small bowl for dressing, a large salad bowl

Notes: The quality of your ingredients really shines here, so it’s worth using the good stuff. Fresh, vibrant spinach and a good, grassy extra virgin olive oil for the dressing will make all the difference. Don’t skip toasting the pine nuts—that little bit of extra effort unlocks a deep, nutty aroma that elevates the entire dish.

Nutrition (per serving)

Calories:	520 kcal
Protein:	35 g
Fat:	38 g
Carbs:	10 g
Fiber:	3 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Bring your salmon to room temperature. If you have a few minutes, let the salmon fillets sit out for 10-15 minutes before cooking. This helps them cook more evenly, preventing a cold center and an overcooked exterior.
Don’t skimp on toasting the nuts. Toasting pine nuts is a non-negotiable step for me. It transforms them from bland and soft to fragrant and wonderfully crunchy, adding a crucial textural element to the soft salad.
Slice your onion paper-thin. A sharp knife or a mandoline is your best friend here. Thin slices of red onion integrate beautifully into the salad and offer a mild, crisp bite rather than an overwhelming pungent crunch.
Taste your dressing and adjust. The balance of the dressing is key. After you whisk it together, dip a spinach leaf in and taste it. You might find you want a touch more lemon for acidity or another pinch of salt to make the flavors pop.

How to Make Spinach and Salmon Salad

Step 1: Prepare the Lemon-Dill Vinaigrette. In your small bowl, combine the 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of chopped dill, 1 teaspoon of Dijon mustard, and the minced garlic clove. Add a generous pinch of salt and pepper. Whisk everything together vigorously until the dressing is emulsified and looks slightly creamy. You’ll notice the mustard helps bind the oil and lemon juice together. Set this aside while you cook the salmon—this allows the garlic and dill flavors to meld and mellow beautifully.

Step 2: Toast the Pine Nuts. Place your medium skillet over medium-low heat. Add the pine nuts to the dry skillet. Toast them for 2-4 minutes, shaking the pan frequently. Watch them like a hawk—they can go from perfectly golden to burnt in seconds. You’ll know they’re done when they’ve turned a light golden color and you can smell that warm, nutty aroma. Immediately pour them out of the hot skillet onto a plate to stop the cooking process.

Step 3: Cook the Salmon Fillets. Pat the salmon fillets completely dry with a paper towel—this is the secret to getting a nice sear. Season both sides generously with the 1/2 teaspoon each of salt and pepper. Using the same skillet (no need to wash it), heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully place the salmon in the pan, skin-side up if it has skin. Cook for 4-6 minutes, without moving it, until a golden-brown crust forms on the bottom. Flip and cook for another 2-4 minutes, until the salmon is opaque and flakes easily with a fork. The total time will depend on the thickness of your fillets.

Step 4: Assemble the Salad Base. While the salmon rests for a minute, take your large salad bowl and add the fresh baby spinach. Scatter the halved cherry tomatoes and the very thinly sliced red onion over the top. Drizzle about two-thirds of your prepared lemon-dill vinaigrette over the greens and vegetables. Use salad tongs or two large spoons to toss everything gently, ensuring the spinach is lightly and evenly coated with the dressing.

Step 5: Flake and Finalize. Transfer the dressed salad to your serving plates. Take the rested salmon fillets and use a fork to flake them into large, beautiful chunks over the top of each salad. You want nice, substantial pieces, not tiny shreds. Finally, sprinkle the toasted pine nuts and crumbled feta cheese generously over everything. Drizzle the remaining vinaigrette over the top for an extra burst of flavor, and serve immediately while the salmon is still slightly warm.

Storage & Freshness Guide

Fridge: Store undressed components separately for up to 2 days. Keep cooked salmon, toasted nuts, and dressing in airtight containers.
Freezer: Freeze cooked, flaked salmon for up to 1 month. Thaw in fridge before using. Do not freeze assembled salad or dressing.
Reviving: Bring components to room temperature before assembling. If spinach wilts, refresh in ice water, then pat dry.

Serving Suggestions

Complementary Dishes

Garlic Bread or Focaccia — There’s always someone who wants a little carb on the side. A warm, crusty piece of bread is perfect for mopping up the last bits of that delicious lemony dressing left in the bowl.
A Bowl of Lemon Orzo — For a heartier meal, serve this salad alongside a simple, herby orzo pasta. The light, citrusy notes in both dishes complement each other wonderfully without feeling too heavy.
Roasted Asparagus Spears — If you’re serving this for a dinner party, a side of simply roasted asparagus adds an elegant touch and another lovely green vegetable to the spread.

Drinks

A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauvignon Blanc mirror the flavors in the vinaigrette perfectly, cutting through the richness of the salmon beautifully.
Sparkling Water with Lemon — A non-alcoholic option that still feels special. The effervescence cleanses the palate, and the lemon wedge continues the citrus theme of the dish.
Iced Herbal Tea — A chilled mint or lemon verbena tea is incredibly refreshing with the dill and salmon, making for a light and hydrating pairing.

Something Sweet

Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleansing finale. It’s light, refreshing, and continues the citrus journey from the main course.
Fresh Berry Parfait — Layers of Greek yogurt, honey, and fresh mixed berries offer a creamy, sweet, and slightly tart ending that feels wholesome and satisfying.
Shortbread Cookies — A few simple, buttery shortbread cookies are a lovely, understated way to end the meal. Their simplicity is a nice contrast to the vibrant salad.

Top Mistakes to Avoid

Overcooking the salmon. This is the most common pitfall. Overcooked salmon becomes dry and chalky. Remember, it will continue to cook a bit after you take it out of the pan. You’re aiming for opaque and flaky, not tough.
Dressing the salad too early. If you add the vinaigrette to the spinach long before serving, the delicate leaves will wilt and become soggy. Always dress the greens just moments before you’re ready to eat.
Using bottled lemon juice. I’ve messed this up before too, thinking it wouldn’t matter. But honestly, the flavor of fresh-squeezed lemon juice is far brighter and more complex. It makes a world of difference in the dressing.
Adding the salmon to a cold pan. For a beautiful sear, your skillet and oil need to be properly hot before the salmon hits the surface. A cold start will steam the fish and you’ll miss out on that lovely golden crust.

Expert Tips

Tip: Let the salmon rest after cooking. Just like a steak, letting the salmon sit for a couple of minutes after cooking allows the juices to redistribute throughout the fillet. This means when you flake it over the salad, it stays incredibly moist and tender.
Tip: Massage your spinach. If your spinach leaves are particularly sturdy or large, try this trick: after adding the initial dressing, use your (clean) hands to gently massage the leaves for 10-15 seconds. This softens them slightly and helps them absorb the dressing better, making them even more delicious.
Tip: Make a double batch of dressing. This vinaigrette is so good you’ll want to put it on everything. Whisk up a larger quantity and store it in a jar in the fridge for up to a week. It’s fantastic on grilled chicken, other salads, or even as a marinade.
Tip: Use the residual pan heat. After you’ve toasted the nuts and cooked the salmon, your skillet will be nicely seasoned. Deglaze it with a splash of the dressing or some water, scraping up the browned bits, and drizzle this flavorful liquid over the plated salad for an extra flavor boost.

FAQs

Can I use canned salmon instead?
You absolutely can, though the texture and flavor profile will be different. Drain a can of wild-caught salmon well and flake it directly over the salad. It’s a fantastic shortcut for a quick lunch. Just be aware that canned salmon is already cooked, so you’ll miss the warmth and sear of a fresh fillet, and you may want to adjust the salt in the dressing since canned fish is often salted.

How can I make this salad ahead of time?
Meal prep is all about component management. You can cook and flake the salmon, toast the nuts, slice the veggies, and make the dressing up to 2 days in advance. Store everything in separate airtight containers in the fridge. When you’re ready to eat, simply assemble everything fresh. The key is to only dress the spinach at the very last second to prevent sogginess.

What’s a good substitute for dill?
If you’re not a dill fan, don’t worry! Fresh tarragon would be a lovely, slightly anise-like substitute. Alternatively, fresh parsley or chives would work well, offering a more general, green herbal note. In a real pinch, a 1/2 teaspoon of dried dill can work, but the flavor won’t be nearly as bright and vibrant as the fresh herb.

Is it okay to eat the salmon skin?
It’s completely okay and, when cooked properly, it’s delicious! If you cook the salmon skin-side down first until it’s very crisp, it becomes a tasty, crunchy treat. If you don’t enjoy the texture, you can easily remove it after cooking or simply buy skinless fillets to begin with. The choice is entirely yours.

My dressing is too sharp/acidic. How can I fix it?
It happens to the best of us! The easiest fix is to balance it with a little sweetness or fat. Try whisking in an extra tablespoon of olive oil to mellow it out, or a tiny drizzle (about 1/2 teaspoon) of honey or maple syrup. Taste as you go until it reaches a balance you enjoy.

Spinach And Salmon Salad

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, american

Servings 2

Total Time 25 minutes

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Make this easy Spinach and Salmon Salad for a healthy, protein-packed meal in 25 minutes. Get the recipe for the perfect lemon-dill vinaigrette and flaky salmon!

Ingredients

For the salad:

2 fillets salmon fillets (about 150g each, skin on or off)
1 tbsp olive oil
1/2 tsp each salt and black pepper
120 g fresh baby spinach
150 g cherry tomatoes (halved)
1/4 red onion (very thinly sliced)
50 g feta cheese (crumbled)
2 tbsp pine nuts

For the dressing:

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp fresh dill (finely chopped)
1 tsp Dijon mustard
1 small clove garlic (minced)

Instructions

01
In your small bowl, combine the 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 tablespoon of chopped dill, 1 teaspoon of Dijon mustard, and the minced garlic clove. Add a generous pinch of salt and pepper. Whisk everything together vigorously until the dressing is emulsified and looks slightly creamy. Set this aside while you cook the salmon.
02
Place your medium skillet over medium-low heat. Add the pine nuts to the dry skillet. Toast them for 2-4 minutes, shaking the pan frequently. Immediately pour them out of the hot skillet onto a plate to stop the cooking process.
03
Pat the salmon fillets completely dry with a paper towel. Season both sides generously with the 1/2 teaspoon each of salt and pepper. Using the same skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully place the salmon in the pan, skin-side up if it has skin. Cook for 4-6 minutes, without moving it, until a golden-brown crust forms on the bottom. Flip and cook for another 2-4 minutes, until the salmon is opaque and flakes easily with a fork.
04
While the salmon rests for a minute, take your large salad bowl and add the fresh baby spinach. Scatter the halved cherry tomatoes and the very thinly sliced red onion over the top. Drizzle about two-thirds of your prepared lemon-dill vinaigrette over the greens and vegetables. Use salad tongs or two large spoons to toss everything gently, ensuring the spinach is lightly and evenly coated with the dressing.
05
Transfer the dressed salad to your serving plates. Take the rested salmon fillets and use a fork to flake them into large, beautiful chunks over the top of each salad. Finally, sprinkle the toasted pine nuts and crumbled feta cheese generously over everything. Drizzle the remaining vinaigrette over the top for an extra burst of flavor, and serve immediately while the salmon is still slightly warm.