Real Recipes From Real Home Cooks ®

spinach salad with pan seared salmon

(2 ratings)
Blue Ribbon Recipe by
Pat DiMercurio
Saginaw, MI

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

Blue Ribbon Recipe

This spinach salad is delightful. The seared salmon pairs well with the spinach salad and the light Bleu cheese dressing. Although the seasoning in the salmon is minimal, it's delicious. The salad dressing is creamy and loaded with Bleu cheese flavor, but it's not heavy. Adding the toasted walnuts gives the savory salad some crunch. A great summer salad when you're looking for a lighter meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 5 Min
method Pan Fry

Ingredients For spinach salad with pan seared salmon

  • 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
  • 4
    fresh mushrooms, button or crimini
  • 1
    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

  • Whisking dressing ingredients together.
    To make the dressing: whisk together all dressing ingredients in a small bowl. Set aside.
  • Placing spinach in a bowl.
    Put spinach in a large bowl.
  • Adding sliced mushrooms to the spinach.
    Slice the mushrooms and add to the spinach.
  • Tossing salad with some of the dressing.
    Toss with the dressing, using about half. If the salad looks too dry add more dressing.
  • Salmon cut in half, brushed with oil, and seasonings sprinkled.
    Heat a cast iron skillet on medium-high heat. Cut the salmon into two pieces. Brush lightly with EVOO and season with salt, pepper, and a little smoked paprika if you have it.
  • Searing both sides of the salmon.
    Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference.
  • Letting salmon rest on the counter.
    Remove from pan and place on a cutting board.
  • Putting the salad on two plates.
    Plate the salad onto two dinner plates.
  • Adding sliced hard boiled eggs to the plate.
    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.
  • Sprinkling walnuts on the salad.
    Sprinkle half the walnuts on top of each salad.
  • Topping the salad with sliced salmon.
    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.
  • Pouring remaining Bleu cheese dressing over salad.
    Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.