Salmon Salad with Ginger
A nutrient-dense salad featuring omega-3-rich salmon and ginger. This Pacific Northwest-inspired Whole30 recipe, ready in about 17 minutes, pairs wild-caught salmon fillets, baby spinach, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 oz wild-caught salmon fillets
- 2 cups baby spinach
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- 1/4 medium avocado
- 1 tbsp chopped chives
- 1 tsp extra-virgin olive oil
- 1/8 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Season 5 oz salmon fillets with 1/8 tsp sea salt. Heat 1 tsp extra-virgin olive oil in a skillet over medium-high heat until smoking, then add salmon skin-side down. Sear for 3 minutes until crisp, flip, and cook 2 minutes more until flaky.
- Step 2: While salmon cooks, combine 2 cups baby spinach, 1 tsp grated fresh ginger, 1 tbsp lime juice, and 1/4 medium sliced avocado in a bowl. Toss until spinach is lightly coated and avocado is evenly distributed.
- Step 3: Transfer the spinach mixture to a plate, top with the cooked salmon, and drizzle with any pan juices. Sprinkle with 1 tbsp chopped chives just before serving to enhance skin-friendly antioxidants.
