Spinach Salmon Recipe

Prepare and season

Pat the salmon fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Brush the mixture evenly over both sides of the fillets (lightly on skin). Let sit at room temperature for 10 minutes while you prepare the grill or pan.

Grill or sear the salmon

Preheat a grill or heavy skillet (cast iron) over medium-high heat until hot. If using a grill, oil the grates. Place salmon skin-side down and cook without moving for 4-5 minutes until the skin is crisp and the fish is opaque about two-thirds up the side. Flip and cook 1.5-3 minutes more until internal temperature reaches 125-130°F (slightly under for moist salmon) or cooked to your preference. Remove from heat and let rest 3 minutes.

Make the dressing while the salmon rests. In a blender or bowl, combine 1/2 cup raspberries, 4 tbs extra-virgin olive oil, 2 tbs apple cider vinegar, 1 tbs honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Blend until smooth. Taste and adjust seasoning. If too thick or tart, add up to 2 tbs water, 1 tbs at a time, to reach a pourable consistency. Strain through a fine-mesh sieve for a silky vinaigrette (optional).

Place 6 cups of baby spinach in a large bowl or divide between 4 plates. Add 1 cup mandarin orange segments and 1/2 cup toasted sliced almonds. Drizzle about half of the vinaigrette over the greens and gently toss to coat evenly, adding more vinaigrette to taste.

Divide the dressed spinach among plates if not already plated. Top each salad with one salmon fillet. Sprinkle 2 tablespoons of crumbled goat cheese over each portion (total 1/2 cup divided). Garnish with a few extra mandarin segments or almonds if desired.

Serve immediately while the salmon is warm. Pass extra vinaigrette on the side.