Entrée: United States – Grilled Salmon with Warm Spinach Salad and Olive Oil Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 15 min

Total 27 min

Ingredients

4 salmon fillets, about 1.5 lb total (680 g total)
2 tbsp (30 ml) extra-virgin olive oil
6 cups (180 g) baby spinach
1 small red onion, thinly sliced
1 cup (150 g) cherry tomatoes, halved
2 tbsp (30 g) capers or toasted pine nuts (optional)
2 tbsp (30 ml) lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Instructions

1. Make the vinaigrette: whisk olive oil, lemon juice, Dijon, salt and pepper. Reserve.
2. Preheat grill or grill pan and oil the grates. Brush salmon with olive oil, season, and grill skin-side down until grill-marked and cooked to preferred doneness.
3. In a skillet, warm a little olive oil over medium heat, add sliced onion and cook until soft. Add cherry tomatoes and cook briefly.
4. Add baby spinach to the skillet and toss with the warm onion and tomatoes until slightly wilted; remove from heat and toss with most of the vinaigrette so spinach remains warm.
5. Plate the warm spinach salad, top with grilled salmon, finish with remaining vinaigrette and optional capers or toasted pine nuts.