Baked salmon salad with spinach
4 servings
10 minutes
Baked salmon and spinach salad is an elegant dish of European cuisine that combines the freshness of greens with the rich flavor of red fish. The lightness of spinach perfectly complements the juicy baked salmon, which absorbs the aroma of lemon zest, adding a spicy note to the dish. Cherry tomatoes add freshness and a slight tanginess, while tender pine nuts provide crunch and a rich nutty flavor. The dressing made from soy sauce, sesame oil, and olive oil unites the components, creating a harmonious taste with an Eastern accent. This salad is not only exquisite but also healthy, rich in omega-3 and vitamins, making it ideal for a light lunch or dinner. It pairs well with white wine and enhances the sophistication of those who seek healthy eating without sacrificing gastronomic pleasure.
1
Cut the tomatoes in half. Break the baked fish into large pieces and mix them with lemon zest.
- Atlantic salmon: 400 g
- Lemon: 0.5 piece
- Cherry tomatoes: 70 g
2
In a large bowl, mix soy sauce, juice of half a lemon, sesame oil, and olive oil until smooth.
- Soy sauce: 15 ml
- Lemon: 0.5 piece
- Sesame oil: 15 ml
- Olive oil: 40 ml
3
Add a couple of tablespoons of sauce to the fish and mix. In the bowl with the remaining sauce, add spinach and mix well.
- Atlantic salmon: 400 g
- Soy sauce: 15 ml
- Baby spinach: 65 g
4
Place spinach on a plate, top with fish and cherry tomatoes, and sprinkle with toasted pine nuts.
- Baby spinach: 65 g
- Atlantic salmon: 400 g
- Cherry tomatoes: 70 g
- Pine nuts: 20 g