Spinach Salad with Pan Seared Salmon

Pat DiMercurio


I was trying to find something defferent to do with salmon and decided to make an entree salad. The bleu cheese dressing is pretty low cal too.


★★★★★ 1 vote

20 Min
5 Min


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1 clove
1/4 tsp
2 Tbsp
fat free greek yogurt, plain unflavored
1 Tbsp
low fat mayo
2 Tbsp
fresh squeezed lemon juice
1 Tbsp
olive oil, extra virgin
2 Tbsp
fat free milk
1/2 tsp
fresh ground pepper
1/4 tsp
dried thyme
3 Tbsp
low fat bleu cheese crumbles


4 c
baby spinach
fresh mushrooms, button or crimini
egg, hard boiled
1/4 c
walnuts, toasted
8 oz
wild caught alaskan salmon
1 Tbsp
olive oil, extra virgin
salt and pepper to taste
smoked paprika, optional

How to Make Spinach Salad with Pan Seared Salmon


  • 1To make the dressing: whisk together all dressing ingredients in a small bowl and set aside.
  • 2Put spinach in a large bowl. Slice the mushrooms and add to the spinach. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
  • 3Heat a cast iron skillet on medium high heat. Cut the salmon in two pieces. Brush lightly with EVOO and season with salt, pepper and a little smoked parika if you have it. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference. Remove from pan and place on a cutting board.
  • 4Plate the salad onto two dinner plates. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish.Use half of the egg for each plate. Sprinkle half the walnuts on top of each salad. Cut the salmon filets on an angle into strips with a sharp knife . Using the side of the knife lift the salmon and fan over the salad. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.

Printable Recipe Card

About Spinach Salad with Pan Seared Salmon

Course/Dish: Fish, Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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