PARTNER POST: Discover how delicious dairy-free sweet and savory cooking can be with DREAM Ultimate Almond.
Make a special salad topped with spiced salmon and a creamy herb dressing made with a deliciously nutty almond beverage instead of dairy.
Salmon always makes mealtime special. It’s so versatile and easy to make, whether you grill it, cook it on the stovetop, or even bake it. I love salmon in salads, which is why I tossed together Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing. You’ll find great flavor in each bite of this dish, from the top down to the bottom.
I absolutely adore homemade salad dressing, and for good reason: I know all the ingredients that go into making the dressing; homemade dressings are fresh, flavorful, and easy to make; and there are no half-empty bottles lingering around in your fridge. Do you have that problem, too? Ugh! Those bottles take up precious shelf space! 
My Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing was a winner for dinner, and I can tell you the dressing is a new favorite with its herbs and creaminess! I used DREAM Ultimate Almond to make this rich, dairy-free dressing, blending it up with tofu, fresh and dried herbs, and of course garlic!
DREAM Ultimate Almond includes 20 grams of real California almonds per serving, and 5 grams of plant-based protein from almonds in each serving. On top of all those good-for-you benefits, it’s really creamy, and that makes it perfect to use in Creamy Dairy-Free Herbed Dressing.
The new DREAM Ultimate Almond beverage can be found now at Whole Foods and soon at your local Sprouts. Click here for a coupon.
For more inspiration, check out this turmeric smoothie bowl:
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- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A special salad featuring spiced salmon and a creamy herb dressing made with a nutty almond beverage, perfect for a refreshing and satisfying meal.
Ingredients
For the salad
- 1 6-ounce salmon fillet (or 2, 4-ounce fillets)
- 4 cups fresh spinach leaves
- 1 cucumber (cut into rounds)
- 1 cup cherry tomatoes (cut in half)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 lemon slices for garnish
For the dressing
- 8 ounces plain tofu
- 1/4 cup DREAM Ultimate Almond (unsweetened – extra as needed to thin the dressing)
- 3 tablespoons diced white onion
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F (200°C). Season the salmon fillet with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a skillet over medium heat, melt 2 tablespoons of butter. Add the salmon fillet, skin-side down, and cook for 3-4 minutes until the skin is crispy.
- Transfer the salmon to a baking sheet and bake in the preheated oven for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the dressing. In a blender or food processor, combine 1/2 cup DREAM Ultimate Almond beverage, 1/4 cup silken tofu, 1 tablespoon fresh dill, 1 tablespoon fresh parsley, 1 teaspoon dried basil, and 1 clove minced garlic. Blend until smooth. Taste and adjust seasoning with salt and pepper as needed. If the dressing is too thick, add a bit more almond beverage to reach the desired consistency.
- In a large salad bowl, combine 4 cups fresh spinach leaves, 1 cucumber cut into rounds, and 1 cup cherry tomatoes cut in half.
- Once the salmon is cooked, let it rest for a few minutes, then flake it into large pieces.
- Toss the salad with the creamy herb dressing and top with the flaked salmon. Serve immediately.
Notes
For a thinner dressing, add more almond beverage. The salad is best served fresh but can be stored in the refrigerator for up to 2 days. Substitute tofu with Greek yogurt for a non-dairy-free option. The salmon can also be grilled or pan-seared instead of baked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 grams
- Sodium: 600 mg
- Fat: 28 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 35 grams
- Cholesterol: 70 mg
Frequently Asked Questions
What type of salmon is best for the Spinach & Salmon Salad?
Fresh or frozen salmon fillets work well for this salad; just ensure they’re properly thawed if using frozen.
How do I make the creamy herb dressing dairy-free?
Blend DREAM Ultimate Almond with tofu, fresh and dried herbs, and garlic to create a rich, creamy dressing without dairy.
Can I use other greens instead of spinach in this salad?
Yes, you can substitute spinach with other leafy greens like arugula or kale for a different flavor and texture.
