Best Salmon Feta Wilted Spinach Salad Recipes

BALSAMIC-SALMON SPINACH SALAD

Steps:

• Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.

CRISPY PAN SEARED SALMON

Steps:

• Pat salmon dry on both sides and sprinkle with kosher salt and black pepper.
• Make seasoning mix & season salmon. In small bowl, mix together the dry oregano, garlic powder and paprika. Season the flesh side of the fish with this spice mixture.
• Sear the Salmon. In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium-high heat until shimmering but not smoking. Reduce the heat to medium-low and add one salmon fillet, skin-side down, and press the top with the back of a fish spatula for about 10 seconds (this prevents the skin from curling up.) Add the remaining salmon fillets, one at a time, pressing each with the spatula for 10 seconds. Cook for about 4 minutes. If skin resists lifting (or if it's sticking to the pan), allow the fish to cook for a little bit longer until you are able to lift up easily (no more than 6 minutes in total). Using the spatula and a fork to assist in flipping, flip the fish to the flesh side to cook for about 15 seconds or so. ( Salmon is ready when it registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes total.)
• Remove salmon from heat and immediately add lemon juice and lemon zest.
• Make arugula salad. In a bowl, add the baby arugula. Season with salt and add juice of ½ lemon and extra virgin olive oil. Toss to combine.
• Serve salmon with arugula salad (or any of the sides or salads suggested in the post). Enjoy!

FETA-SPINACH SALMON ROAST

Steps:

• Preheat the oven to 350 F degrees.
• In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

FETA-SPINACH STUFFED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
• Combine cream cheese, feta cheese, spinach, and scallions in a small mixing bowl. Mash ingredients until well blended.
• Cut salmon fillet into 2 equal pieces. Brush the top of one piece with olive oil and place oiled side down in the prepared baking dish. Spread filling evenly over top; it will be about 3/4 inch thick. Place the second piece of salmon on the filling and brush the top with olive oil.
• Bake in the preheated oven until fish flakes evenly with a fork and filling is hot, 20 to 30 minutes. The time will depend on the size and weight of salmon used; check progress at 20 minutes to determine if additional baking time is needed.
• Remove from the oven and slice into 2 pieces to serve.

BROILED SALMON WITH SPINACH-AND-FETA SAUTE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
• Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

SPINACH SALAD WITH SALMON

Steps:

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