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Grilled Salmon and Spinach Salad

Grilled Salmon and Spinach Salad

The elements in this salad make a great appetizer, too. Just top a crostini with a little spinach, a bite of grilled salmon, and a drizzle of the vinaigrette.

Andrea's wine pick: Go with a snappy, citrusy Aussie Chardonnay to complement the vinaigrette and stand up to the salmon: Lindemans Bin 65 Chardonnay 2004 ($7.99) is just right for this salad.

Health MAY 2006

  • Yield: Makes 6 servings (serving size: 1 fillet and 1 1/3 cups salad)
  • Cook time: 8 Minutes
  • Prep time: 15 Minutes


  • Vinaigrette:
  • 1/3 cup lemon juice (about 2 lemons, preferably Meyer)
  • 2/3 cup fresh orange juice (use 1 large navel orange)
  • 2 tablespoons minced shallots
  • 1 1/2 cups extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 tablespoon honey
  • 1 teaspoon sea salt or table salt
  • 1/4 teaspoon freshly ground black pepper
  • Salad:
  • 6 cups bagged baby spinach leaves (about 6 ounces)
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups fresh corn kernels
  • 1/4 cup vinaigrette
  • Salmon:
  • 6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
  • Extra-virgin olive oil for misting
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh chives, for garnish


1. Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)

2. Preheat a grill or grill pan over medium-high heat.

3. While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.

4. Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.

5. Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads. Sprinkle chives on top. Serve at once.

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 18g
  • Saturated fat: 3g
  • Monounsaturated fat: 8g
  • Polyunsaturated fat: 6g
  • Protein: 41g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Cholesterol: 107mg
  • Iron: 3mg
  • Sodium: 237mg
  • Calcium: 47mg

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Grilled Salmon and Spinach Salad Recipe