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Grilled Salmon Strawberry Spinach Salad - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1 to 1.25 pounds skin-on salmon fillets (about 4 portions)
  • Baby spinach: 6 to 8 cups, packed
  • Strawberries: 1 pint, hulled and sliced
  • Avocado: 1 ripe, sliced or cubed
  • Red onion: 1/4 small, thinly sliced
  • Cucumbers: 1 cup, thinly sliced (optional but nice)
  • Goat cheese or feta: 1/3 cup, crumbled
  • Toasted nuts: 1/3 cup sliced almonds, chopped pecans, or pistachios
  • Fresh herbs: 2 tablespoons chopped basil or mint (optional but excellent)
  • Olive oil: For grilling and dressing
  • Balsamic vinegar: For dressing
  • Dijon mustard: 1 teaspoon
  • Honey or maple syrup: 1 to 2 teaspoons
  • Lemon: 1 (zest and juice)
  • Garlic: 1 small clove, minced
  • Salt and black pepper: To taste

Method
 

  1. Preheat and prep: Heat a grill or grill pan to medium-high. Pat the salmon dry with paper towels. Brush lightly with olive oil and season with salt, pepper, and a little lemon zest.
  2. Make the dressing: In a small jar, combine 3 tablespoons olive oil, 1.5 tablespoons balsamic vinegar, Dijon, honey, lemon juice (about 1 tablespoon), garlic, a pinch of salt, and pepper. Shake until emulsified. Taste and adjust sweetness or acidity.
  3. Toast the nuts: Add nuts to a dry skillet over medium heat. Stir until fragrant and lightly golden, 3 to 4 minutes. Set aside to cool.
  4. Grill the salmon: Oil the grill grates. Place salmon skin-side down and cook 4 to 5 minutes. Flip and cook another 2 to 4 minutes, depending on thickness, until the center is just opaque and flakes easily. Aim for 125–130°F for moist, medium salmon. Rest for 3 minutes.
  5. Build the salad base: In a large bowl, add spinach, sliced strawberries, cucumbers, and red onion. Drizzle with a little dressing and toss gently to coat. You want the greens glossy, not drenched.
  6. Add creamy and crunchy: Top with avocado, goat cheese or feta, and cooled toasted nuts. Sprinkle chopped basil or mint, if using.
  7. Finish with salmon: Flake or slice the warm salmon and place it over the salad. Spoon a little extra dressing over the fish for shine and flavor.
  8. Serve: Grind a little fresh pepper on top and add a final squeeze of lemon. Serve right away.