Salmon Spinach Salad with Herb Dressing

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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:

Pan-Seared Salmon and Spinach Salad with Creamy Herb Dressing

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Author: Patricia Conte
Total Time: 80 minutes
Yield: 2 servings

Description

A vibrant and satisfying main course salad featuring flaky pan-seared salmon over a bed of fresh spinach, topped with a creamy, dairy-free herb dressing.

Ingredients

Units

1 6-ounce (170g) salmon fillet (or 2,4-ounce / 113g fillets)
4 cups (946ml) fresh spinach leaves
1 cucumber (cut into rounds)
1 cup (237ml) cherry tomatoes (cut in half)
2 tablespoons (30ml) butter
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.2ml) ground black pepper
1/4 teaspoon (1.2ml) paprika
2 lemon slices for garnish
8 ounces (227g) plain tofu
1/4 cup (59ml) almond milk (unsweetened - extra as needed to thin the dressing)
3 tablespoons (44ml) diced white onion
2 garlic cloves
1 tablespoon (15ml) lemon juice
1 tablespoon (15ml) fresh parsley
1/2 teaspoon (2.5ml) dried dill
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.2ml) ground black pepper
1/8 teaspoon (0.6ml) dried thyme

Instructions

For the dressing: Add the ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasoning as needed. Add a bit more almond milk to make the dressing thinner, if needed.
Refrigerate until ready to use, and stir before serving.
For the salad: Preheat the oven to 400 degrees F (200 degrees C). Season the skinless side of the salmon with the salt, black pepper, and paprika.
Add the butter to an ovenproof skillet over high heat. When hot, add the salmon, skin side down. Cook for 3 minutes.
Transfer the skillet to the oven and cook for 8-10 minutes, or until cooked through.
Remove from the oven and allow the salmon to cool slightly.
Carefully separate the salmon from the skin, and cut it into 2-3 large pieces. Set aside.
Arrange the spinach on a large plate, add the salmon pieces to the top and garnish with the cucumbers and tomatoes.
Drizzle with the dressing, garnish with lemon slices, and serve immediately.
Refrigerate any unused dressing immediately and use within several days.

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: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Cuisine: Modern American