Salmon and Spinach Salad with Veggies, Seeds, and Nuts

The fun of this salad is to incorporate some of your favorite veggies, fruit, seeds, and nuts. Add and leave out what you like. Everyone can build their own! Check out what you have on hand and go from there!  Barb L.

Serves: 2

Ingredients: 2

2 Salmon fillets, about 4 ounces each, about 1/2-3/4 pound

¼ tsp salt

1/8 tsp pepper

2 ½ Tbsp Flying Olive Lemon Extra Virgin Olive Oil, divided

2 Tbsp Flying Olive Sicilian Lemon or Grapefruit Balsamic (or a white Balsamic of Choice)

¼- ½ tsp Dijon mustard, to taste

4 cups of baby spinach or a mix of other lettuces

½ cup Delicata (you don’t have to peel it!) squash, or peeled and cubed other winter squash such as butternut, cut into 1” cubes

½ cup green beans, trimmed

½ cup small broccoli florets

2 Tbsp dried cranberries

2 Tbsp pepitas

2 Tbsp chopped or whole walnuts, toasted, optional


In a large skillet, heat ½ Tbsp Flying Olive Lemon EVOO. When the oil begins to shimmer, add the salmon fillets, SKIN SIDE UP. Cook about 4-5 minutes on the first side, flip, and continue cooking until an instant read thermometer reads 120-125 degrees F, about 3-5 minutes longer depending on the thickness of the fish. Move to a plate to cool slightly.

While the salmon is cooking, add the squash to a steamer and cook for about 2-3 minutes. Add the green beans to the squash and continue cooking another 2-3 minutes. Add the broccoli and continue steaming until everything is crisp tender. Remove the steamer from the pan and plunge into an ice bath or very cold water.

While everything is cooking, mix the Flying Olive Balsamic Vinegar of Choice in a small bowl or jar with a lid. Add the Dijon mustard to taste. Slowly pour in the Flying Olive EVOO and shake or whisk until well combined. Set aside.

Divide the spinach, about 2 cups each, to each wide bowl or plate. Add the salmon, and the additional veggies. Add the cranberries, sunflower seeds, and walnuts. Serve with the vinaigrette on the side for each person to add as desired.

Submitted by Chuck and Barb L.