Entrée: United States – Grilled Salmon with Spinach and Tomato Salad

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

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

2 salmon fillets, about 12 oz total (340 g total)
2 cups (60 g) fresh spinach leaves
1 cup (150 g) cherry tomatoes, halved
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
Salt and pepper to taste
1 clove garlic, minced
Lemon wedges for serving

Instructions

1. Preheat the grill to medium-high heat. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper. Grill the fillets skin-side down for about 4-5 minutes on each side, or until cooked through.

2. In a large bowl, combine the spinach leaves and halved cherry tomatoes. In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine. Serve the grilled salmon over the spinach and tomato salad with lemon wedges on the side.

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