We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin
Salmon & Spinach Salad with Avocado Recipe photo by Taste of Home
2 tablespoons sunflower kernels or pepitas (salted pumpkin seeds)
2 tablespoons chopped walnuts, toasted, optional
Directions
Sprinkle salmon with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add fillets, skin side up; cook until fish just begins to flake easily with a fork, 4-5 minutes on each side.
In a large bowl, toss spinach with vinaigrette; divide between 2 plates. Place salmon over spinach; top with remaining ingredients. Serve immediately.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.