Clementine and Salmon Spinach Salad - Fresh and Delicious Recipe

Another salad recipe can always be useful for a quick and healthy lunch or dinner, especially when you’re watching your weight. This salad has sweet and tangy clementines or tangerines, delicious flaky salmon, crunchy nuts, and salty cheese. 

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It’s as nutritious as it is flavorful, with heart-healthy fats and protein from salmon, olive oil, and nuts, plus fiber and antioxidants from spinach and clementines. 

Variations and Tips

• Spring greens, arugula, or any other type of greens can substitute for spinach.
• Orange wedges can be a swap for clementine segments. Berries and apples work well, too.
• For a cold salad, use leftover salmon from the previous day’s lunch or dinner.
• For a sack lunch, put the clementines, spinach, onion, and nuts in one container. Add the feta cheese to the dressing in a separate container. Add the dressing just before serving.
• Use any type of fresh fish or canned tuna instead of salmon.
• Make it a dairy-free meal by skipping the feta cheese. 
• Consider adding capers or sliced olives for extra flavor.
• For whole grains, serve the salad with ½ a whole-grain pita pocket or a slice of whole-grain bread.
• Swap your favorite dressing for the olive oil and vinegar.

Recipe for Clementine and Salmon Spinach Salad

Makes 4 servings

Ingredients:

• 12 ounces of salmon
• 4 clementines, peeled and segmented
• 4-8 cups of fresh spinach leaves
• ¼ cup of thinly sliced red onion
• ¼ cup of chopped walnuts or almonds
• ¼ cup of crumbled feta cheese
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of balsamic vinegar
• Salt and black pepper to taste

Instructions: 

1. Bake the salmon at 400 degrees for about 10-15 minutes or until it flakes.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper.
3. In a large bowl, gently toss the clementines, spinach, onion, and nuts.
4. Pour the dressing over the salad and serve immediately.

Nutrition information per serving: 370 kcal; 22 g total fat; 4 g saturated fat; 290 mg sodium; 60 mg cholesterol; 15 g total carbohydrates; 4 g dietary fiber; 10 g sugar; 28 g protein

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Reviewed by Heather Tonkins, Lark Health Coach