Salmon Spinach Salad is the ultimate quick and healthy dish, loaded with flavour, texture, and colour. This vibrant salad is packed with protein, creamy avocado, and crunchy almonds, all tied together with a homemade balsamic vinaigrette.
Salmon Spinach Salad is one of those perfect meals that feels restaurant-quality but takes less than 10 minutes to throw together at home. You get beautifully pan-fried salmon, buttery avocado cubes, sweet cranberries, and crispy almond flakes all layered over fresh baby spinach. And let’s not forget that rich and tangy balsamic vinaigrette — you’ll want to put it on everything.
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Ingredients
This is the ingredient list for the Salmon Spinach Salad and why each element earns its spot:
- Salmon fillet: It’s rich in omega-3s and brings a savoury depth to the salad. Choose skin-on for extra crispiness or skinless for ease. 1 salmon fillet will make 2 servings. So scale on if you are cooking for more eaters.
- Fresh baby spinach: A tender, nutrient-dense green that forms the base of the salad. Its mild taste pairs perfectly with bold toppings. Again, 1 pack (180gr) of baby spinach would feed 2.
- Avocado: Creamy, mild, and a great source of healthy fats — it complements the salmon’s texture beautifully. Choose ripe but firm avocado. If it’s too soft, it’ll mash into the salad and look messy. You want neat, buttery cubes.
- Dried cranberries: These add bursts of sweetness and a pleasant chew that contrast nicely with the softness of the avocado.
- Toasted almond flakes: They bring a crunchy texture and a toasty, nutty flavour that balances the salad. Choose toasted - it gives more flavour. Almond flakes can be substituted for toasted walnuts or pecans.
- Balsamic vinaigrette: This dressing ties it all together with acidity and richness. You can buy it in the store, but it is really no-hussle to make it at home. You will need just 4 ingredients: balsamic vinegar, good quality olive oil, salt and pepper. See below how to make it.
What is Balsamic Vinaigrette and How to Make it at Home:
Balsamic vinaigrette is a simple yet bold dressing made from balsamic vinegar and olive oil. Choose the good quality vinegar and oil, as the taste of dressing would depend on it. I am using this vinegar and extra virgin olive oil.
The classic ratio is 1 part balsamic vinegar to 3 parts extra virgin olive oil, with a pinch of salt and pepper. Add everything into a small jar, screw the lid on tightly, and shake vigorously until it emulsifies. It’s quick, easy, and adds a rich, tangy finish to any salad — especially this Salmon Spinach Salad. Good thing about that dressing - it keeps really well in the fridge, for at least 3-4 weeks! So make a big jar of it, and use it for your everyday salads. Shake well before every use, as oil and vinegar separate naturally.
Instructions How to Make Salmon Spinach Salad
This is one of the easiest salads you’ll ever make — no oven, no fancy gear, just one skillet and a bit of chopping.
- Step 1: Heat your skillet over medium-high heat and lay down a piece of parchment paper with a light spray of oil. Drizzle your salmon fillet with 1 spoon of balsamic vinaigrette. Place it in the skillet (skin-side down, if it has skin). Cook for 3–4 minutes, then flip and cook for another 2–3 minutes. Once cooked, transfer to a plate and let it rest and cool slightly before flaking into fork-sized chunks.
- Step 2: In a large bowl, toss your fresh baby spinach with 1 spoon of the vinaigrette. Mix well so the leaves are lightly coated but not soggy.
- Step 3: Plate the spinach, then layer on your cubed avocado, dried cranberries, and the cooked salmon pieces.
- Step 4: Finish by sprinkling toasted almond flakes on top and, if desired, drizzle with a touch more vinaigrette. This Salmon Spinach Salad looks like it came from a bistro kitchen, but you’ve made it in under 10 minutes.
I like to cook the salmon using the parchment paper method. Firstly, it is faster than roasting salmon in the oven - and it saves on electricity charges also. Secondly, I never could flip the salmon neatly before, no matter what skillet I was using - it always sticked to the skillet and I had to scrap it from the bottom. With parchment paper I do not have this problems any more and just look how magnificent salmon turns out!
As for the frying times: for medium doneness, I do 3 minutes per side. For well-done, go for 4–5 minutes per side.
Storage
Serve this Salmon Spinach Salad immediately after assembling, while the salmon is still slightly warm and the spinach is freshly dressed. It’s perfect as a standalone meal for lunch or a light dinner. You can also serve it as a starter or pair it with crusty sourdough bread for something more filling.
If you want to make it ahead, store the components separately. Keep the spinach and vinaigrette apart until serving to avoid sogginess. Cooked salmon will keep in the fridge for up to 2 days. Avocados oxidise quickly, so cube and add them fresh. Leftover salad (once assembled) is best eaten the same day, but if stored airtight and refrigerated, it’s still decent within 24 hours. And of course, prepare your large jar of vinaigrette in advance and use it when making delicious salads.
Top Tips to Make Your Glorious Salad
- Always shake your vinaigrette just before using. The oil and vinegar separate quickly, so make sure it’s fully emulsified to coat the spinach evenly.
- Rest the salmon for a few minutes after cooking before flaking. This keeps the juices inside and avoids the fish drying out.
- If your salmon has skin, get it crispy and serve it with the skin on — it adds texture and flavour. If not, flake as usual.
FAQ
Can I use canned salmon instead of fresh?
Yes, you can use canned salmon for this Salmon Spinach Salad, but fresh pan-fried fillets give the best texture and flavour. Canned salmon is softer and won’t have the same seared exterior. If you use it, drain it well and season lightly with vinaigrette. It’s a good option for quick prep or meal prep situations.
What other greens can I use instead of spinach?
You can use rocket (arugula), kale, or mixed salad leaves. Rocket adds a peppery note, while kale should be massaged with a bit of oil to soften it. Spinach works best for this particular salad because it’s tender and holds the vinaigrette beautifully without wilting too quickly.
Is this salad suitable for a low-carb diet?
Yes, it’s naturally low in carbs, especially if you reduce or omit the cranberries. Avocado and salmon make it filling and nutrient-dense. If you’re keto, just skip the cranberries and use a no-sugar vinaigrette.
Can I use frozen spinach for Salmon Spinach Salad?
No, frozen spinach doesn’t work here. It’s too wet and wilts completely when thawed. Fresh baby spinach is essential for that crisp texture and bright green colour.
Can I cook the salmon in the oven?
Yes, you can bake it at 200°C (400°F) for about 12–15 minutes. But pan-searing gives a better crust and is quicker. Oven baking is more hands-off, but less textural.
Can I make this salad dairy-free and gluten-free?
It already is! No dairy, no gluten. Just double-check that your balsamic vinegar doesn’t contain additives or caramel colouring if you're sensitive.
Related
Looking for other recipes like this? Try these:
- Green Salad with Chicken Recipe
- Cucumber and Mint Salad Recipe
- Salmon Shrimp Salad Recipe
- Chicken Peanut Salad Recipe
Pairing
These are my favorite dishes to serve with Salmon Spinach Salad:
- Chicken Arrabiata Pasta Recipe
- Hearty Beef Stew Recipe
- Turkey Chilli Recipe
- Slow Cooked Beef Pasta Recipe
Spinach Salmon Salad
Salmon Spinach Salad is a fresh, wholesome dish combining flaky salmon, crisp spinach, creamy avocado, and a tangy balsamic vinaigrette. Quick to make, it’s a restaurant-quality meal ready in under 10 minutes.
Ingredients
- 1 salmon fillet (serves 2)
- 2 tablespoon balsamic vinaigrette, divided
- 1 pack fresh baby spinach. 1 pack = 2 portions.
- 1 avocado, cubed
- Handful dried cranberries
- Handful toasted almond flakes
- For balsamic vinaigrette: 1 part balsamic vinegar + 3 parts extra virgin olive oil + Salt and pepper to taste
Instructions
- Prepare the balsamic vinaigrette. Add vinegar, oil, salt and pepper into a jar, close the lid and shake until well combined and smooth (emulsified).
- Place a skillet on medium-high heat and add a piece of parchment paper. Spray lightly with cooking spray. Drizzle the salmon with 1 tablespoon of balsamic vinaigrette. Place the salmon fillet in the skillet, skin-side down if it has skin. Fry for 3–4 minutes without moving it, then flip and fry for another 2–3 minutes. Cook longer if you prefer well-done salmon. Transfer to a plate and let it cool slightly, then flake into bite-sized pieces.
- In a large bowl, toss the baby spinach with 1 tablespoon of balsamic vinaigrette. Mix until the leaves are lightly coated. Plate the spinach on a large dish.
- Top the spinach with the cubed avocado, dried cranberries, and cooked salmon.
- Finish the salad with toasted almond flakes. Drizzle with additional vinaigrette if desired. Serve immediately.
