Salmon & Spinach Salad with Avocado

Salmon & Spinach Salad with Avocado

Salmon & Spinach Salad with Avocado

Yum! Not only was this recipe delicious, it also was easy to make but looked like a gourmet meal!  I’ll definitely be making this again.


  • 2 salmon fillets (4 ounces each) (1)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil (2)
  • 4 cups fresh baby spinach
  • 2 tablespoons balsamic vinaigrette (3)
  • 1/2 medium ripe avocado, peeled and cubed
  • 2 tablespoons dried cranberries
  • 2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
  • 2 tablespoons chopped walnuts, toasted (optional)


Sprinkle salmon with salt and pepper.  In a nonstick skillet coated with cooking spray, heat oil over medium heat.  Add fillets, skin side up; cook 4-5 minutes per side or until fish just begins to flake easily with a fork.

Toss spinach with vinaigrette; divide between two plates.  Top spinach with salmon; add remaining ingredients.  Serve immediately.

TO TOAST NUTS:  Bake in a shallow pan in a 350 degree oven for 5-10 minutes, or cook in a skillet over low heat until lightly browned, stirring occasionally.


(1)   These were supposed to be skin on fillets but I used skinless.

(2)  I used olive oil.

(3)  I wasn’t paying attention and thought this said balsamic vinegar.  As I was mixing it up, I realized balsamic vinegar wasn’t right.  I didn’t have any so I looked on-line and found a recipe for Balsamic Vinaigrette at

recipe from Simple & Delicious Magazine
December/January 2016

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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