Spinach and Seared Salmon Salad

Name: Spinach and Seared Salmon Salad
Prep time: 10 min
Cook time: 6 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: Baby spinach; 2 Salmon fillets; 2 Hard-boiled eggs; Cherry tomatoes; Cheese; Black sesame seeds; Pink salt; Lemon; Extra virgin olive oil

Salads

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Today I'm making a seared salmon salad, the kind of easy, wholesome meal I love putting on the table any day of the week. I build it with baby spinach, cherry tomatoes, hard-boiled eggs, and cheese, then finish with black sesame seeds and a simple dressing of fresh lemon juice and extra virgin olive oil. It serves two, perfect for a fuss-free lunch or dinner.

What I love most about this spinach and salmon salad is the contrast between the crisp, fresh greens and the warm, freshly cooked fish. The lemon adds a wonderful brightness, and the dressing doesn't need anything else: just drizzle it right before serving so the spinach stays nice and crisp.

For more salad inspiration, take a look at my spinach and apple salad and my smoked salmon and avocado salad.

Prep: 10 minCook: 6 minServes: 2

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Ingredients

Here are the ingredients

Baby spinach
2 Salmon fillets
2 Hard-boiled eggs
Cherry tomatoes
Cheese
Black sesame seeds
Pink salt
Lemon
Extra virgin olive oil

Step by step

Method

1Add a generous handful of baby spinach to the base of your salad bowl.
2Meanwhile, dice the salmon into bite-sized cubes and sear them in a hot griddle pan.
3Peel the hard-boiled eggs, cut them into quarters, and add them to the bowl.
4Halve a few cherry tomatoes and toss them in.
5Add the warm seared salmon.
6Top with a little diced cheese.
7Finish with a sprinkle of black sesame seeds.
8Dress with salt, fresh lemon juice, and extra virgin olive oil to taste.

Frequently asked questions

Can I make this salad ahead of time?

Yes, you can prep the ingredients beforehand and store them separately in the fridge without dressing. I prefer to sear the salmon right before serving; if you do cook it in advance, keep it in an airtight container in the fridge and eat the salad within 24 hours.

What cheese can I use instead?

You can swap it for well-drained fresh cheese (queso fresco) or a mild semi-cured cheese cut into cubes. If you pick a saltier cheese, taste the salad before adding any extra salt.

How do I sear salmon so it doesn't dry out?

Pat the fillets dry before placing them on a hot, lightly oiled griddle pan and avoid pressing down on them as they cook. The 6-minute cooking time is just a guideline: check the centre depending on the thickness and pull them off the heat as soon as they're just cooked through.