"Looking for a quick and healthy lunch fix? Look no further! Today I made an awesome roasted salmon and spinach salad. This recipe is so quick to make that I was able to prep, cook, and eat on my lunch break. Even better- it is light and delicious!"
Easy Roasted Salmon Spinach Salad
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 1
Recipe Card
ingredients
- Olive Oil
- 1/4 cups White Wine Vinegar
- 1 minced Shallot
- 1 halved Lemon
- 1 tablespoons Dijon Mustard
- 1 tablespoons drained Capers
- 4 ounce Salmon Fillet
- 2 cups Baby Spinach
- Kosher Salt
- Fresh Ground Pepper
Method
Step 1
Preheat oven to 425.
Step 2
Mince shallot. Divide into 1/4 a cup and 1 tbsp.
Step 3
Halve lemon. Thinly slice one half, and juice the other half.
Step 4
In a measuring cup, whisk together 1 tbsp lemon juice from one half of the lemon, and 2 tbsp of Olive Oil. Stir in 1 tbsp of shallots, 1 tbsp of capers, 1 tsp of salt, and a little fresh ground black pepper.
Step 5
Place salmon in a small baking dish. Cover with olive oil mixture and place lemon slices around filet. Place in oven and cook for 10-12 minutes depending on desired doneness. (I like 10- cooked through, but not at all dry!)
Step 6
While salmon is cooking, in a bowl or salad dressing shaker combine 1/4 cup minced shallots, 1/4 cup white wine vinegar, 1/2 cup olive oil, 1 tbsp dijon mustard, 1.5 tsp salt, and fresh ground black pepper to taste. Whisk or shake to emulsify.
Step 7
lace baby spinach in a mixing bowl, drizzle desired amount of dressing over and toss. I keep the extra dressing refrigerated for other meals throughout the week.
Step 8
Remove salmon from oven. Plate spinach and place salmon on top. Enjoy!