Recipes Grilled Salmon & Spinach Salad (Entree, Salad)

Serving Size
Number of Servings


    • 1/4  cup  fresh orange juice
    • 2  tablespoons  olive oil
    • 2  tablespoons  balsamic blend seasoned rice vinegar (such as Nakano)
    • 1/2  teaspoon  honey mustard
    • 1/2  teaspoon  black pepper
    • 1  garlic clove, minced


    • 2  tablespoons  fresh lemon juice
    • 4  (6-ounce) salmon fillets (about 1 inch thick)
    • 2  teaspoons  black pepper
    • Cooking spray
    • 1  (6-ounce) package fresh spinach
    • 4  oranges, each peeled and cut into 6 slices



Preheat the grill to medium-high heat.  To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.  To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard. Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens. 

Nutrition Information

Calories: 474; Fat: 25.7g; Protein: 36.2g; Carbohydrate: 27.5g; Fiber: 8.4g; Cholesterol: 100mg; Iron: 2.5mg; Sodium: 286mg