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Clementine and Salmon Spinach Salad - Fresh and Delicious Recipe

Natalie
Stein
October 24, 2024
Tangerines can be part of your main course, too!
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Another salad recipe can always be useful for a quick and healthy lunch or dinner, especially when you’re watching your weight. This salad has sweet and tangy clementines or tangerines, delicious flaky salmon, crunchy nuts, and salty cheese. 

It’s as nutritious as it is flavorful, with heart-healthy fats and protein from salmon, olive oil, and nuts, plus fiber and antioxidants from spinach and clementines. 

Variations and Tips

  • Spring greens, arugula, or any other type of greens can substitute for spinach.
  • Orange wedges can be a swap for clementine segments. Berries and apples work well, too.
  • For a cold salad, use leftover salmon from the previous day’s lunch or dinner.
  • For a sack lunch, put the clementines, spinach, onion, and nuts in one container. Add the feta cheese to the dressing in a separate container. Add the dressing just before serving.
  • Use any type of fresh fish or canned tuna instead of salmon.
  • Make it a dairy-free meal by skipping the feta cheese. 
  • Consider adding capers or sliced olives for extra flavor.
  • For whole grains, serve the salad with ½ a whole-grain pita pocket or a slice of whole-grain bread.
  • Swap your favorite dressing for the olive oil and vinegar.

Recipe for Clementine and Salmon Spinach Salad

Makes 4 servings

Ingredients:

  • 4 clementines, peeled and segmented
  • 4-8 cups of fresh spinach leaves
  • ¼ cup of thinly sliced red onion
  • ¼ cup of chopped walnuts or almonds
  • ¼ cup of crumbled feta cheese
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of balsamic vinegar
  • Salt and black pepper to taste

Instructions: 

  1. Bake the salmon at 400 degrees for about 10-15 minutes or until it flakes.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper.
  3. In a large bowl, gently toss the clementines, spinach, onion, and nuts.
  4. Pour the dressing over the salad and serve immediately.

Nutrition information per serving: 370 kcal; 22 g total fat; 4 g saturated fat; 290 mg sodium; 60 mg cholesterol; 15 g total carbohydrates; 4 g dietary fiber; 10 g sugar; 28 g protein

Calorie and nutrient information in meal plans and recipes are approximations. Please verify for accuracy. Please also verify information on ingredients, special diets, and allergens.

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