Super Spinach Greek Salad with Salmon and Lemony Dressing
Prep time
Cook time
Total time
Super Spinach Salad, brightened by lemony vinaigrette, pan seared salmon, Greek inspired with kalamata olives, tomatoes.
Recipe type: Salad
Cuisine: American
Serves: 2
  • 1 package super spinach salad by Organic Girl or 4 large handfuls of any Spinach Greens
  • 2 pieces of salmon (6 ounces each, approx.)
  • 1 tablespoon extra virgin olive oil (or coconut oil)
  • 1 tomato, cut into one inch pieces or cubed
  • ¼ cup diced fresh fennel or feta cheese
  • kalamata olives
  • red onion (optional)
  • 1 teaspoon fresh oregano (or ¼ teaspoon dried oregano)
Lemon Garlic Vinaigrette
  • 1 clove garlic, minced
  • 1 teaspoon dijon mustard
  • ¼ cup red wine vinegar
  • ¼ lemon (for juice)
  • ½ cup extra virgin olive oil
  • salt
  • pepper
  1. Heat olive oil in small frying pan on medium heat.
  2. Oil is ready when a drop of water sizzles.
  3. Place salmon in pan skin side up.
  4. Cook for 5 minutes or until the salmon easily moves in pan.
  5. Turn over and cook for 2-3 minutes until skin is crispy.
  6. Toss greens with just enough dressing to coat.
  7. Top with tomatoes, fennel, olives (and optional feta cheese and onion).
  8. Top with salmon.
Lemon Vinaigrette Instructions
  1. Mix mustard with vinegar until incorporated.
  2. Add lemon juice.
  3. Add olive oil until emulsified.
  4. Season salad with salt and pepper, oregano.
Recipe by Spinach Tiger at