Best 7 Spinach Salad With Smoked Salmon Recipes

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Spinach salad with smoked salmon is a delicious, refreshing, and incredibly nutritious meal. This vibrant salad combines the delicate flavors of fresh spinach, the smoky and salty notes of smoked salmon, and a tangy dressing to create an unforgettable dish. It is perfect for a light lunch or dinner, and can easily be customized to suit your own preferences. So gather your ingredients and get ready to enjoy this exquisite creation!

Let's cook with our recipes!

SPINACH SALAD WITH SMOKED SALMON, EVERYTHING BAGEL CROUTONS AND LEMON-CAPER VINAIGRETTE



Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

3 day-old plain bagels, halved horizontally and cut into pieces
2 to 3 tablespoons olive or canola oil
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh dill
2 tablespoons capers in brine, drained
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
4 ounces smoked salmon or lox, sliced paper thin and torn into pieces
2 tablespoons cream cheese, softened but cool, torn into rough chunks
4 ounces baby spinach
1 small bulb fennel, sliced paper thin
1/2 English cucumber, sliced paper thin
1/2 small red onion, thinly sliced

Steps:

  • For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes.
  • For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper.
  • For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

SPINACH SALAD WITH GRILLED SALMON AND STRAWBERRIES



Spinach Salad with Grilled Salmon and Strawberries image

This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

4 tablespoons extra-virgin olive oil
4 tablespoons high-quality balsamic vinegar
1 teaspoon Dijon mustard
salt and ground black pepper to taste
1 pound salmon filets, with skin
salt and pepper to taste
1 (5 ounce) package fresh baby spinach
1 medium red bell pepper, chopped
8 medium fresh mushrooms, sliced
16 large fresh strawberries, sliced
4 tablespoons chopped pecans
4 slices cooked bacon, crumbled

Steps:

  • Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
  • Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
  • Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
  • Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
  • Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
  • Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

Nutrition Facts : Calories 454 calories, Carbohydrate 13.5 g, Cholesterol 76 mg, Fat 31.2 g, Fiber 3.8 g, Protein 30.5 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 7.9 g

BALSAMIC-SALMON SPINACH SALAD



Balsamic-Salmon Spinach Salad image

This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 salmon fillet (6 ounces)
2 tablespoons balsamic vinaigrette, divided
3 cups fresh baby spinach
1/4 cup cubed avocado
1 tablespoon chopped walnuts, toasted
1 tablespoon sunflower kernels, toasted
1 tablespoon dried cranberries

Steps:

  • Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

SPINACH SALAD WITH SMOKED SALMON



Spinach Salad with Smoked Salmon image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 8

6 ounces smoked salmon, chilled
6 ounces fresh spinach, stemmed and washed, dried
1 large bunches of fresh chives, snipped finely
3 tablespoons mayonnaise
1 to 2 tablespoons white wine vinegar
Salt and freshly ground black pepper
1 kirby cucumber, peeled and cut with vegetable peeler lengthwise into long thin strips
6 slices high quality country French bread, cut on bias and grilled or broiled

Steps:

  • Cut salmon into fine strips and chill until serving time. Mix spinach with half of chives and all of mayonnaise and white wine vinegar; season to taste with salt and pepper.
  • Chill dinner plates. Arrange spinach on the plate and arrange salmon in the center and over the spinach; garnish salmon with remaining chives, cucumber curls and serve with croutes.

SPINACH SALAD WITH SALMON



Spinach Salad with Salmon image

A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 7

4 skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
10 ounces baby spinach
1 pint grape tomatoes, halved
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup Balsamic-Rosemary Vinaigrette

Steps:

  • Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
  • Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.

Nutrition Facts : Calories 476 g, Fat 29 g, Fiber 4 g, Protein 41 g

SALMON SPINACH SALAD



Salmon Spinach Salad image

I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. -Stephanie Matthews, Tempe, Arizona

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 13

4 salmon fillets (4 ounces each)
6 tablespoons thawed orange juice concentrate, divided
1/2 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon pepper
5 cups fresh baby spinach
1 medium navel orange, peeled and cut into 1/2-inch pieces
2 green onions, thinly sliced
1/4 cup chopped walnuts, toasted
4-1/2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup crumbled goat cheese

Steps:

  • Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork., Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat., Divide among plates; sprinkle with cheese. Top with salmon.,

Nutrition Facts : Calories 350 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 420mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SPINACH SALAD WITH SALMON



Spinach Salad With Salmon image

A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.

Provided by AZPARZYCH

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

4 skinless salmon fillets (6 ounces each)
coarse salt and pepper
10 ounces Baby Spinach
1 pint grape tomatoes, halved
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans
1/4 cup balsamic-rosemary vinaigrette

Steps:

  • Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
  • Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.

Tips:

  • Selecting Fresh Spinach: Choose spinach leaves that are vibrant green, crisp, and have no signs of wilting or yellowing.
  • Proper Cleaning: Thoroughly wash spinach leaves to remove any dirt or debris. Submerge them in cold water and gently swish them around, then drain and pat dry.
  • Smoking Salmon: If you don't have smoked salmon, you can easily make your own. Simply season salmon fillets with salt, pepper, and your favorite herbs, then smoke them in a smoker or oven until cooked through.
  • Red Onion Selection: When selecting red onions, choose ones that are firm and have no signs of sprouting or bruising.
  • Dressing Variations: Feel free to adjust the dressing ingredients to suit your taste preferences. You can use different types of vinegar, honey, or herbs to create a unique dressing.
  • Serving Suggestions: Serve the salad immediately after assembling to maintain its freshness. Accompany it with crusty bread, grilled fish, or roasted chicken for a complete meal.

Conclusion:

The Spinach Salad with Smoked Salmon is a delightful combination of flavors and textures. With its vibrant spinach leaves, tender smoked salmon, tangy dressing, and crunchy walnuts, this salad is a refreshing and nutritious choice for any occasion. It's perfect for a light lunch, a healthy dinner option, or as a side dish at a gathering. The versatility of the recipe allows for customization, making it a favorite among salad enthusiasts. Whether you enjoy it on its own or paired with other dishes, the Spinach Salad with Smoked Salmon is sure to impress your taste buds and leave you feeling satisfied.

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