Salmon Arugula Spinach Salad – Indulge in a culinary masterpiece with our Salmon Arugula Spinach Salad – a gluten-free and dairy-free symphony for six! Imagine perfectly baked salmon fillets seasoned with smoked paprika, garlic, and a zesty touch of lemon. Nestled on a bed of crisp baby spinach, arugula, cherry tomatoes, cucumber, red onion, and sliced Kalamata olives – it’s a visual feast.
Drizzle the ensemble with a balsamic vinaigrette dressing, a tantalizing blend of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. The result? A burst of flavors that dance on your palate, with the optional delights of creamy avocado slices and toasted pine nuts.
Elevate your dining experience with this refreshing and nutritious salad. It’s not just a meal; it’s a celebration of vibrant, wholesome goodness. Gather your loved ones and dive into a plate of perfection!
Gluten-Free, Dairy-Free, Serves 6
Ingredients:
For the Salmon:
- 6 salmon fillets
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Juice of 1 lemon
For the Salad:
- 6 cups baby spinach
- 3 cups arugula
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Optional Toppings:
- Avocado slices
- Toasted pine nuts
Directions:
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the fillets and rub with smoked paprika, garlic powder, salt, and black pepper. Squeeze lemon juice over the salmon. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper. Set aside. In a large salad bowl, combine baby spinach, arugula, cherry tomatoes, cucumber, red onion, and Kalamata olives. Once the salmon is done, place it on top of the salad. Drizzle the balsamic vinaigrette dressing over the salad and salmon. Gently toss the salad to coat it evenly with the dressing. Optionally, top with avocado slices and toasted pine nuts.
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