Salmon and spinach salad

A salmon and spinach salad is both healthy and delicious! Here’s a recipe you can try:

Ingredients:

• 4 cups fresh spinach leaves
• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil
• 1 lemon (for juice and zest)
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup red onion, thinly sliced (optional)
• 1/4 cup cherry tomatoes, halved (optional)
• 1/4 cup cucumber, sliced (optional)
• 1/4 cup feta cheese or goat cheese, crumbled (optional)
• 2 tbsp balsamic vinaigrette or your favorite dressing

Instructions:

1. Prepare the Salmon:

   • Preheat your oven to 375°F (190°C).
   • Rub the salmon fillets with olive oil, minced garlic, salt, and pepper. Squeeze half of the lemon juice over the fillets and sprinkle with lemon zest.
   • Place the salmon on a baking sheet lined with parchment paper or lightly greased.
   • Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly.

2. Prepare the Salad:

   • While the salmon is baking, wash and dry the spinach leaves. Place them in a large salad bowl.
   • If using, add red onion, cherry tomatoes, cucumber, and crumbled feta or goat cheese to the spinach.

3. Flake the Salmon:

   • Once the salmon has cooled slightly, flake it into bite-sized pieces.

4. Assemble the Salad:

   • Top the spinach and other salad ingredients with the flaked salmon.
   • Drizzle with balsamic vinaigrette or your preferred dressing.
   • Gently toss to combine.

5. Serve: Divide the salad among plates and serve immediately.

This salad is great on its own or can be paired with some crusty bread for a more substantial meal. Enjoy!