Salmon, Spinach & Baby Kale Salad Recipe

Rinse and dry the baby spinach and baby kale thoroughly. Place in a large mixing bowl and toss gently to combine.

Slice the cucumber thinly and very thinly slice the shallot. Add both to the greens.

Halve, pit and slice the avocado into 6–8 thin slices. Zest half a lemon and squeeze the juice; toss avocado with a teaspoon of lemon juice to prevent browning and set aside.

Rinse the blueberries and pat dry. Add to the bowl with the greens just before plating to avoid crushing.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 tablespoon sherry or white wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a squeeze more lemon if desired.

Pat the 6 oz salmon fillet dry with paper towels. Brush both sides lightly with 1 tablespoon extra-virgin olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat a nonstick or stainless-steel skillet over medium-high heat until hot. Place the salmon skin-side down and cook for 4–5 minutes without moving, until the skin is crisp and the fillet is cooked about two-thirds of the way up the side.

Flip the salmon and cook an additional 1–2 minutes for medium doneness (internal temperature about 125–130°F / 52–54°C). For well-done, cook 3–4 minutes more. Remove from pan and let rest 2 minutes, then flake into large pieces.

Toast the walnuts in a small dry skillet over medium heat for 2–3 minutes, tossing frequently, until fragrant and lightly browned. Remove and cool slightly, then chop coarsely.

Assemble the salad: drizzle about half of the citrus vinaigrette over the greens, cucumber and shallot and toss gently to coat.

Arrange the dressed greens on a serving plate or bowl. Add avocado slices and scatter blueberries over the top. Place flaked salmon pieces on the salad.

Sprinkle toasted walnuts and crumbled feta (or goat cheese) over the salad. Finish with a final drizzle of vinaigrette to taste and a light squeeze of the reserved lemon half if desired.

Serve immediately so the greens stay crisp and the avocado and salmon are at their best.