Spinach salad with potatoes, salmon and feta

Name: Spinach salad with potatoes, salmon and feta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Ingredients: Salmon fillets 1.8 lbs; Spinach 13.3 cups; Feta cheese 2 cups; New potatoes 20; Lemons juice and zest ½; Oranges juice and zest ½; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es fr de br

585

Calories per serving

Gluten Free

Energy Kcal 585
Carbohydrates g 25.7
of which sugars g 5.5
Protein g 40.4
Fats g 35.6
of which saturated fat g 15.16
Fiber g 4.6
Cholesterol mg 96
Sodium mg 1604

Difficulty: Easy
Prep time: 20 min
Cook time: 12 min
Serving: 4
Cost: Average

PRESENTATION

Looking to jazz up your salad game? Let me tell you, this one's a winner! This Mediterranean fusion dish is really, really something else. Imagine a spinach salad with fresh spinach, velvety new potatoes, and succulent seared salmon. The flavors just make your taste buds dance! Pretty much. Toss everything in a bright citrus dressing—seriously good stuff. You’ll get a tasty mix of textures and tastes you’ll want again and again. The potatoes? Perfect for soaking up that zesty juice. So tangy, every bite pops. Top it off with crumbled feta cheese, and you've got a feta cheese salad that's, I gotta say, bursting with flavor.

Here's the deal: this is one of those healthy salad recipes that not only satisfies but leaves you feeling refreshed—ready for anything. Lunch or dinner, this salad keeps it light yet fulfilling. And look, salads aren’t just about greens. They can be an adventure. For real. The salmon, quickly seared, gets super, super crispy outside while staying juicy inside. And the contrast? It's what makes each bite so satisfying.

For fans of salmon salad or anyone into a good Mediterranean salad, the citrus dressing offers a refreshing twist. This dish is perfect for quick dinner ideas or something unique for meal prep. Whip it up for a fast weeknight dinner or impress your friends at a weekend gathering. The blend of feta, salmon, and potatoes—all brought together with a lemon vinaigrette—creates a memorable seafood salad experience. Plus, it's gluten-free. And here's the thing: full of nutritious goodness without being complicated. So, whether you're looking for a standout dish or just something new to try, this salad has got you covered with its delicious, effortless charm. Can't go wrong.

How to prepare Spinach salad with potatoes, salmon and feta

To prepare the spinach salad with potatoes, salmon, and feta, start by boiling the new potatoes with their skins in a large pot filled with water for about 10 minutes 1. Meanwhile, prepare the emulsion to dress the potatoes: squeeze half an orange 2 and half a lemon 3.

Pour a drizzle of extra virgin olive oil into a small bowl 4 and add the orange and lemon juice, filtering it with a sieve 5. Then grate the zest of half an orange into the bowl 6.

Add the grated zest of half a lemon 7, salt and pepper to taste, and mix with a teaspoon to combine everything 8. After 10 minutes, drain the potatoes with a colander 9 and let them cool.

Once cooled, place them on a cutting board and cut them in half lengthwise 10 without removing the skins. Transfer them to a baking tray lined with parchment paper and drizzle them with the citrus emulsion you prepared 11. Bake them in a fan oven at 400°F for about 15 minutes, until they are well browned 12.

Now focus on cleaning and cutting the salmon: remove the bones present on the back of the salmon fillet with tweezers. Once this operation is done, carefully feel the fillet to check that no bones are left. Then cut the fillet into slices about 3/4 inch wide 13 and cut these into cubes 14. Then heat a pan well and sauté the salmon cubes for a few seconds 15, until the surface turns pink.

Wash the fresh spinach under running water and cut them into strips 16. At this point, all you have to do is transfer the chopped spinach to the serving plates, place the new potatoes and salmon cubes on top, and dress with the potatoes' cooking sauce 17. Finish by crumbling the feta 18, and your spinach salad with potatoes, salmon, and feta is ready to be served!

Storage

It is recommended to consume the spinach salad with potatoes, salmon, and feta immediately. Freezing is not recommended.

Advice

If you don't like spinach, use the variety of salad you prefer. Replace the feta with an aged cheese like Parmesan or Grana Padano and enrich your salad with walnuts or even orange slices.

For the translation of some texts, artificial intelligence tools may have been used.