Warm salmon and spinach salad

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Serves: 4



  • 4 tbsp extra virgin olive oil

  • Some extra virgin olive oil for drizzling

  • 450g fresh spinach washed

  • 2 tbsp toasted pine nuts

  • 350g salmon fillets

  • Some salt and freshly ground black pepper


  1. Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. This ensures perfectly cooked, moist fish. Remove from the pan and keep warm.
  2. Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.

Additional Information

  • Main Course

  • Lunchbox

  • Low fat

  • Salad

  • Make Ahead

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