Spinach Salad with Salmon

Prep Time:
10 mins
Total Time:
15 mins

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.


  • 4 skinless salmon fillets, (6 ounces each)

  • Coarse salt and ground pepper

  • 10 ounces baby spinach

  • 1 pint grape tomatoes, halved

  • ¾ cup crumbled fresh goat cheese (3 ounces)

  • ¼ cup pecans

  • ¼ cup Balsamic-Rosemary Vinaigrette


  1. 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.

  2. Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.

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