Fresh Ideas - The official blog of Save Mart Supermarkets

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, By: Save Mart


A salad full of superfoods! Salmon, tomatoes and spinach are a powerful and healthy team on one plate. Tease your taste buds with the combination of a meaty fish fillet along with a crisp, cool salad. Drizzled raspberry vinaigrette adds the perfect sweetness to this sensational collaboration of wholesome goodness.


4 boneless salmon fillets (6 ounces each)
1 cup Sunny Select Raspberry Vinaigrette Dressing
2 bags (6 ounces each) baby spinach
1 small red onion, sliced
1 cup halved grape tomatoes
1 cup quartered and sliced cucumber
ΒΌ cup Sunny Select Crumbled Feta Cheese
Chopped fresh chives for garnish (optional)


Prep: 15 minutes plus marinating and chilling

Grill: 10 minutes

1. Place salmon in large zip top plastic bag and pour 1/2 cup vinaigrette over salmon. Seal bag and refrigerate 30 minutes. 

2. Prepare outdoor grill for direct grilling over medium to medium-high heat; oil grill rack. Place salmon on hot grill rack, skin side up, and cook 3 to 5 minutes per side, or until internal temperature reaches 145°. Separate skin from salmon while removing salmon from grill. Let cool and refrigerate until chilled. 

3. To serve, distribute spinach, onion, tomatoes, cucumber, cheese and salmon fillets over 4 serving plates. Serve with remaining vinaigrette. Garnish with chives, if desired.

Serves: 4

Approximate nutritional values per serving: 312 Calories, 12g Fat (2g Saturated), 83mg Cholesterol, 392mg Sodium, 17g Carbohydrates, 3g Fiber, 33g Protein

Last Updated Wednesday, August 20, 2014 - 07:26 AM.
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