Spinach Salad with Potatoes, Salmon, and Feta
Category: Salads
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillet | 800g |
| Fresh spinach | 400g |
| Feta cheese | 300g |
| New potatoes | 20 |
| Lemons | ½ |
| Oranges | ½ |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 450 kcal |
| Protein | Approx. 28g |
| Fat | Approx. 30g |
| Carbohydrates | Approx. 20g |
| Fiber | Approx. 6g |
| Sodium | Approx. 400mg |
| Vitamin C | Approx. 40% DV |
Instructions
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Boil the Potatoes: Start by placing the new potatoes, with their skins on, into a large pot filled with water. Bring it to a boil and let the potatoes cook for about 10 minutes or until they are tender when pierced with a fork.
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Prepare the Dressing: While the potatoes are boiling, prepare the dressing to flavor the potatoes. Squeeze the juice from half an orange into a small bowl. Add a drizzle of extra virgin olive oil and grate the zest of half an orange into the same bowl. Then, grate the zest of half a lemon and add it to the mixture. Season with salt and black pepper to taste. Mix the ingredients together using a teaspoon until everything is well combined.
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Roast the Potatoes: Once the potatoes are done, drain them in a colander. Allow them to cool slightly. Once they are cool enough to handle, slice them in half lengthwise. Place the potato halves on a baking sheet and roast them in a preheated fan oven at 200°C (400°F) for about 15 minutes, or until they are golden brown and crispy.
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Prepare the Salmon: While the potatoes roast, prepare the salmon. Using a pair of tweezers, remove any bones from the salmon fillet. Afterward, cut the salmon into slices approximately 2 cm wide. Heat a pan over medium-high heat and quickly sauté the salmon pieces, cooking them for a few seconds until the edges turn pink and the salmon is slightly crisp on the outside.
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Prepare the Spinach: Wash the fresh spinach thoroughly under running water. Once cleaned, chop the spinach into thin strips.
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Assemble the Salad: To assemble the salad, lay the spinach strips on each plate. Arrange the roasted potato halves and sautéed salmon pieces on top of the spinach. Drizzle the dressing from the potato roasting pan over the salad.
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Finish with Feta: Finally, crumble the feta cheese over the top of the salad. Serve immediately, and enjoy this fresh, vibrant dish!
Tips:
- For a Crispy Finish: If you prefer a bit more crunch, feel free to add some toasted nuts or seeds like pine nuts or sunflower seeds.
- For Added Flavor: A drizzle of balsamic glaze or a sprinkle of fresh herbs like dill or parsley can elevate the taste of this salad.
- Customizations: You can swap out the salmon for grilled chicken or shrimp if you prefer.
This light yet hearty spinach salad with roasted potatoes, salmon, and creamy feta is perfect for a healthy lunch or dinner. The fresh flavors from the citrus dressing pair beautifully with the savory salmon and creamy feta, making it a dish you’ll want to make again and again.
