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This easy spinach and arugula salad with baked salmon, blueberries, almonds, and a lemon vinaigrette is fresh, flavorful, and packed with protein—perfect for summer or any occasion!
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.
Enjoy!
Nutrition
Serving: 1salad | Calories: 467kcal | Carbohydrates: 29g | Protein: 27g | Fat: 29g | Saturated Fat: 4g | Sodium: 390mg | Fiber: 6g
