Easy, healthy, and delicious! Summer spinach and arugula salad with baked salmon, blueberries, almonds, and a lemon vinaigrette is fresh, flavorful, and packed with protein.
☀️ Summer Vibes + Superfoods: My Go-To Easy Summer Dinner Recipe
When I think about this salad, I can almost feel the warm sunshine on my face. It's my go-to for summer evenings at our neighborhood pool with the kids-simple, satisfying, and packed with protein to keep me full.
I love knowing I'm fueling my body with omega-3s, healthy fats, vibrant greens, and antioxidant-rich blueberries. 🫐💪
Blueberries are delicious and well-known for being healthy-but did you know they do all this?
- Rich in Antioxidants Blueberries are packed with anthocyanins that help fight oxidative stress and protect your cells.
- Packed with Essential Nutrients Just one cup delivers a healthy dose of vitamin C, vitamin K, manganese, and fiber.
- Supports Heart Health Their fiber and antioxidant content support healthy cholesterol levels and reduce heart disease risk.
- Aids in Blood Sugar Management Low in sugar and high in fiber, blueberries can help maintain healthy blood sugar levels.
- May Lower Blood Pressure Regular consumption may help relax blood vessels and reduce blood pressure.
- Enhances Brain Function Studies show they may boost memory, focus, and overall brain health.
- Boosts Immune System Their vitamin C content gives your immune system a natural lift.
Why This Spinach and Arugula Salad Is On Repeat
It's a perfect balance of flavors:
🌿 peppery arugula
🫐 sweet bursts of blueberries
🌰 crunchy toasted almonds
🌽 fresh cut corn on the cob
🐟 flaky baked salmon
🍋 all tied together with a bright lemon vinaigrette
Like Linkin Park After Dark and my favorite sundress, this dish has become a staple in my rotation-casual enough for a laid-back pool night yet elegant enough to serve for a girls' night on the patio. Pair it with these yummy protein lemon bars and you've got yourself a dinner party!
I hope you enjoy it just as much as I do!
Instructions
Toast Almonds
Bake 3-6 minutes at 350.
Prep Salmon
Bake 12-15 minutes at 400.
Slice corn off the cob
Mix dressing
Plate and Enjoy!
FAQ
Yes-with a few tips! Assemble the greens, almonds, and blueberries ahead of time, but keep the dressing and salmon separate until just before serving to avoid sogginess.
I LOVE frozen berries. They are a bargain compared to fresh and easier to keep stocked. In this recipe, fresh is best for texture and presentation. If frozen is all you have, thaw and pat them dry before adding to avoid excess moisture in the salad.
Storage
Store the salmon and dressing separately from the other salad ingredients. You'll want to use the baked salmon within three days. The other ingredients will last five days refrigerated and the dressing will last two weeks.
Top Tip
Burnt almonds turn acrid! Keep a close eye on them. Toast at 350°F for 3-6 minutes and check frequently-they go from golden to burnt fast. Remove from baking tray immediately when you pull them out of the oven. You can also dry-toast them in a skillet over medium heat for more control. Alternatively, buy toasted almonds at the store. Just be sure they don't contain palm or coconut oil.
📖 Recipe
Ingredients
Salad
- 3 cups fresh spinach
- 3 cups fresh arugula
- 30 grams toasted almonds
- 1 cup fresh blueberries
- 1 ear corn on the cob cut from cob
- 2 3-4 ounce salmon fillets baked with salt and pepper
- Salt and pepper to season salmon fillet about ¼ teaspoon of each
Vinaigrette
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon honey
Instructions
Toast almonds if needed
- Preheat oven to 350 degrees Fahrenheit.
- Put almonds in a baggie and lightly smack with a rolling pin. You don't want them to be ground finely. You're shooting for each almond to crack into 2-4 pieces or so.
- Bake the almonds on parchment paper starting for 3 min-6 min or until very lightly toasted. Burnt almonds are acrid!
Prepare Salmon
- Turn oven up to 400 degrees Fahrenheit
- Place salmon filets on a parchment lined cookie sheet and season with salt and pepper and a squeeze of lemon juice
- Bake at 400 degrees fahrenheit for 12-15 minutes
- Let rest while you prepare the salad
Prepare Corn on Cob
- Bring a pot of water to a boil
- Add corn cob
- Cook for 3-5 minutes
- Let cool
- Slice kernels off cob
Prepare Dressing
- Mix ingredients in a small bowl and whisk. I like to use a small mason jar with a lid and shake it.
Prepare Salad
- Put arugula, spinach, toasted almonds, blueberries, and corn in a mixing bowl.
- Toss with dressing
- Plate salad and top with Salmon.
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