Spinach With Grilled Salmon Recipe

Grilled salmon and strawberries accent our Baby Spinach, along with a Dijon vinaigrette.




  • Season both sides of each salmon filet with salt and pepper.
  • Drizzle two Tablespoon of dressing over salmon and toss to coat.
  • Marinate for up to two hours before grilling.
  • Place filets on a medium-hot grill.
  • After twp minutes, turn and grill two more minutes.
  • Turn filets and continue cooking another two minutes.
  • Turn once more for a combined grill time of eight minutes.
  • Salmon will be at medium temperature (internal temperature should be 145 degrees F)
  • Remove from grill and keep warm while preparing salad.
  • Add onions and strawberries to the dressing bowl and toss well.
  • Add greens and toss well to coat.
  • Divide salad onto four salad serving plates.
  • Top each with a filet of salmon.
  • Sprinkle toasted walnut pieces over each salad.
  • Serve immediately.

Dressing Ingredients:

  • 3 Tablespoon Italian parsley, chopped
  • 1 clove garlic, minced
  • 3 Tablespoon Dijon mustard
  • 3 Tablespoon clover honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon lemon juice
  • 2 Tablespoon rice vinegar
  • 4 Tablespoon olive oil

Dressing Instructions:

  • Combine all dressing ingredients except for the oil.
  • Whisk until well blended.
  • Slowly whisk in olive oil.
  • Refrigerate for at least 20 minutes for flavors to blend.
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Try baked or smoked salmon, or for something really quick and easy, try tuna.

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