This lemon salmon salad is fresh, satisfying, and easy enough for a weeknight while still feeling restaurant-worthy. Flaky pan-seared salmon sits on a bed of spinach tossed with tomato, red onion, and a bright lemon dressing.
Ingredients
For the salmon
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
- Juice of ½ lemon
- Lemon slices, for serving
For the spinach salad
- 4–5 cups fresh baby spinach
- ½ cup diced tomatoes
- ¼ cup thinly sliced red onion
- ¼ cup crumbled feta or goat cheese (optional)
For the lemon dressing
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
Cook the salmon
- Pat salmon dry and season with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium heat.
- Place salmon skin-side down and cook for 4–5 minutes.
- Flip and cook another 3–4 minutes until flaky and cooked through.
- Finish with fresh lemon juice and remove from heat.
Prepare the salad
- Add spinach, tomatoes, and red onion to a large bowl.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, salt, and pepper.
- Toss salad lightly with dressing.
Assemble
- Divide spinach salad onto plates.
- Top each with a salmon fillet.
- Garnish with feta if using and a lemon slice on top.
Tips & Variations
- Add cucumbers or avocado for extra freshness
- Swap feta for parmesan or leave cheese out for dairy-free
- Use grilled salmon instead of pan-seared
- Add quinoa or couscous for a heartier meal
Why This Works
The lemon keeps everything bright, the spinach adds freshness, and the salmon brings protein without heaviness. It’s balanced, clean, and incredibly satisfying.
