Fresh Spinach Recipe

Rinse the baby spinach thoroughly in cold water, then spin or pat dry. Place the spinach in a large salad bowl.

Core the red bell pepper, remove seeds and membrane, and slice into thin strips or 1/2-inch pieces. Add to the bowl with the spinach.

Halve the grape tomatoes (or quarter if large) and add to the bowl.

Thinly slice the red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and add to the salad bowl.

Prepare the salmon

Pat the salmon fillet dry with paper towels. Place on a plate or shallow dish. Drizzle 1 tablespoon olive oil over the fillet and rub to coat both sides.

Combine the minced garlic, juice of half a lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub this mixture evenly over the salmon.

Heat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). If using a grill pan, brush with a little oil to prevent sticking.

Place the salmon on the hot grill, skin-side down if skin is on. Grill for 4–5 minutes without moving, until the edges start to turn opaque and the fish releases easily from the grill. Flip and grill for another 3–4 minutes, until the internal temperature reaches 125–130°F (52–55°C) for medium-rare to medium, or longer to your preferred doneness.

Remove the salmon from the grill and let rest 3–4 minutes. While resting, squeeze a little additional lemon over the top for brightness. Flake or slice the salmon into 1-inch pieces for plating.

In a small jar or bowl, combine 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon if desired.

Drizzle about half of the dressing over the spinach mixture and gently toss to coat evenly. Add more dressing to taste, but avoid overdressing—you can always serve extra on the side.

Arrange the grilled salmon pieces on top of the dressed spinach and vegetables.

Sprinkle the toasted pine nuts (or walnuts) and crumbled feta or goat cheese over the salad if using.

Serve immediately while the salmon is still warm. Offer remaining dressing on the side.