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
Scale
- 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
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