Salmon and Spinach Salad

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Serves: 4
  • Credit: Croi


4 skinless salmon fillets
285g baby spinach leaves
120g cherry tomatoes, halved
75g goat's cheese, crumbled
60g pecans
Black pepper
2 tbsp Donegal Rapeseed Oil
4 tbsp balsamic vinegar
1tbsp dijon mustard
1 garlic clove, crushed
1/4 tsp dried rosemary


1. Preheat the grill. Line a baking tray with foil.

2. Season the salmon with pepper the grill for 7-9 minutes, until cooked through. Leave to cool slightly, then use a fork to flake the fish.

3. To make the dressing, combine together all the ingredients and whisk well.

4. Fill a serving platter with the spinach leaves and cherry tomatoes, then top with the flaked salmon, crumbed goat’s cheese and pecans. Drizzle with some of the dressing, serve the rest on the side.


480 kcal per serving

Top Tip

Limit your intake of cheese to two portions per week. This salad is equally delicious and even healthier without the cheese.

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Donegal Rapeseed

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