Are you ready to elevate your dining experience with a dish that’s not only delicious but also packed with nutrients? Look no further than this Grilled Salmon and Spinach Salad! In just 25 minutes, you can whip up a vibrant meal that tantalizes the taste buds and nourishes the body. Imagine succulent salmon fillets grilled to perfection, paired with fresh spinach, juicy cherry tomatoes, and creamy feta cheese, all drizzled with a zesty balsamic vinaigrette. This recipe is not just a feast for the eyes; it’s an explosion of flavors that will leave you craving more. Dive into our recipe and discover how easy it is to create a restaurant-quality dish right in your own kitchen!
Ingredients
- 2 salmon fillets
- 4 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the salmon by patting the fillets dry with paper towels and seasoning both sides generously with salt and pepper.
- Preheat the grill or grill pan to medium-high heat (around 400-450°F), ensuring the grates are clean and lightly oiled to prevent sticking.
- Brush the salmon fillets with 1 tablespoon of olive oil, which will help create a nice sear and prevent the fish from sticking to the grill.
- Place the salmon skin-side down on the hot grill and cook for 4-5 minutes without moving, allowing the skin to become crispy and the fish to develop grill marks.
- Carefully flip the salmon and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F and the fish is opaque and flakes easily with a fork.
- While the salmon is grilling, prepare the salad by combining fresh spinach leaves in a large bowl.
- Halve the cherry tomatoes and sprinkle them over the spinach, then crumble the feta cheese on top.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create a simple vinaigrette.
- Once the salmon is cooked, remove it from the grill and let it rest for 2-3 minutes to allow the juices to redistribute.
- Drizzle the prepared vinaigrette over the spinach salad and gently toss to coat the ingredients.
- Plate the dressed salad and carefully place the grilled salmon on top, serving immediately while the fish is still warm.
Tips
- Choose Fresh Ingredients: For the best flavor, select high-quality, fresh salmon fillets and vibrant spinach. Fresh ingredients make a significant difference in taste.
- Preheat the Grill: Ensure your grill is preheated to medium-high heat. A hot grill is key to achieving that perfect sear and crispy skin on the salmon.
- Don’t Rush the Flip: Allow the salmon to cook undisturbed for the first few minutes. This helps the skin crisp up and prevents the fish from sticking to the grill.
- Check the Temperature: Use a meat thermometer to check for doneness; the salmon should reach an internal temperature of 145°F. This ensures it’s cooked perfectly and remains moist.
- Rest the Salmon: Let the grilled salmon rest for a few minutes before serving. This allows the juices to redistribute, enhancing the flavor and tenderness.
- Customize Your Salad: Feel free to add other ingredients like avocado, nuts, or your favorite herbs to the salad for extra flavor and texture.
- Make Ahead: You can prepare the vinaigrette and chop the salad ingredients ahead of time, making it even quicker to assemble when you’re ready to eat.
Nutrition Facts
Calories: 382kcal
Carbohydrates: 6g
Protein: 24g
Fat: 29g
Saturated Fat: 7g
Cholesterol: 69mg
