This salmon spinach salad recipe combines baked salmon (that has been sprinkled with taco seasoning), plenty of colourful veggies, avocado, crispy tortilla strips and a creamy chipotle dressing. It’s filling, yet light and refreshing. Such a deliciously satisfying main-course salad that you’ll want to make again and again.
Some days you just feel like a big salad, ya know? This easy salmon spinach salad recipe is absolutely loaded with tasty, colourful ingredients that packs a punch in the flavour department. It’s one of those salads that’s hearty and filling without being too heavy. Perfect for a quick weeknight dinner!
Fan of easy salmon recipes? Check out this salmon rice bowl!
Ingredients
- Chipotle dressing: Includes plain Greek yogurt, mayonnaise, chipotle peppers in adobo sauce, lime juice, sugar, salt and black pepper.
- Tortilla strips: Made from flour tortillas that have been greased with a little cooking spray to bake.
- Salmon: I used skinless salmon fillets, but you can use skin-on fillets if you prefer. If using skin-on salmon fillets, just bake the fillets skin-side down and remove the skin after it’s baked once it’s cool enough to handle.
- Taco seasoning: I used homemade taco seasoning. My version has salt in it so I didn’t add any extra to the salmon. If you are using a no salt added version, you can add a little salt to the salmon fillets before baking.
- Olive oil
- Avocado: I used fresh avocado, but you can substitute with guacamole if you like.
- Veggies: Lots of colourful veggies are included in this entre salad and include baby spinach, red cabbage, tomato, bell pepper, chili pepper, corn and cilantro (optional).
How To Make Salmon Spinach Salad
Here is an overview of how to make this yummy salmon spinach salad (full details are in the recipe card below):
- Make the chipotle dressing by combining Greek yogurt, mayonnaise, chipotle peppers in adobo sauce, lime juice, sugar, salt and black pepper in a food processor and process until everything is nicely incorporated.
- Cut the flour tortillas into strips. Place them onto a parchment paper-lined sheet pan and spray them with cooking spray. Bake them until they’re golden brown and crispy, then transfer them to a dish.
- Place the salmon fillets onto a parchment paper-lined sheet pan (for easy cleanup, use the same pan you used to bake the tortilla strips). Drizzle them with olive oil and season them with taco seasoning. Bake until they’re cooked through.
- Assemble the salads: Place the baby spinach into each bowl, then top with red cabbage, avocado, tomato, bell pepper, chili pepper, corn and the baked tortilla strips. Break up the cooked salmon and distribute over top. Drizzle with the chipotle dressing, and then devour!
Top Tip
If your salmon fillets are thinner on one end than the other, before baking simply fold the narrow (or thinner) end underneath itself so the salmon cooks more evenly.
What To Serve With It
This salmon spinach salad is quite hearty all on its own, but if you want to serve it with a side, it pairs great with toasty baguette, garlic bread, chips and salsa, sandwich, or bowl of soup (like this black bean sweet potato soup).
Tips and Variations
- Salmon: Though not quite the same as using fresh, to save a bit of time, try using tinned salmon instead of fresh. To do so, simply drain it well, sprinkle with taco seasoning and then use in the salad (no need to bake first). You can also try using smoked salmon for something a little different. I really like maple flavoured for a fun sweet and spicy situation.
- Mix up the protein: Try another protein, such as baked arctic char or grilled chicken or steak.
- Salad greens: For a twist, try baby arugula, baby kale or romaine instead of baby spinach. Or, try a mix of your favourites.
- Corn: Canned corn is used, but you can use freshly grilled corn instead. This is a great option, especially when corn is in season.
- Tortilla strips: Homemade tortilla strips are fun and easy to make. However, you can easily substitute with store-bought or use crushed up tortilla chips.
- Salad dressing: Don’t want to make homemade dressing? No worries! Use your favourite store-bought variety.
More Easy Salad Recipes
If you try this recipe for salmon spinach salad, be sure to leave a comment below!
Salmon Spinach Salad
Ingredients
Chipotle Dresing
- ⅔ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Tortilla Strips
- 2 small flour tortillas
- Cooking spray
Baked Salmon
- 2 (5-ounce) boneless and skinless salmon fillets
- ½ tablespoon olive oil
- 1 teaspoon taco seasoning
Other Spinach Salad Components
- 6 to 8 cups baby spinach
- 1 cup thinly shredded red cabbage
- 1 avocado, pitted, peeled and diced
- 2 tomatoes, chopped
- 1 large bell pepper, cut into thin strips (use whatever colour you prefer)
- 1 chili pepper, thinly sliced (Fresno, Serrano, or Jalapeno are great options or use your favourite)
- ⅓ cup chopped green onion
- ½ cup canned corn, drained well
- Chopped cilantro leaves, optional
Instructions
Chipotle Dressing
- Combine all dressing ingredients in a mini food processor and process to combine. Add more salt and black pepper to taste, if necessary. Set aside while you prepare the rest of the salad components.
Tortilla Strips
- Preheat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper.
- Cut each flour tortilla into strips (about ¼-inch to ½-inch width each strip) and place onto the parchment paper-lined sheet pan. Spray the tortilla strips with cooking spray. Bake for 5 to 6 minutes or until they're golden brown and crispy. Watch because they can burn quickly. Remove them from the sheet pan to a clean bowl or plate and set aside for use shortly.
Baked Salmon
- Increase the oven temperature to 400 degrees Fahrenheit.
- Place the salmon fillets onto a parchment paper-lined sheet pan (you can use the same sheet pan that you used to bake the tortilla strips).
- Drizzle the salmon fillets with the olive oil and sprinkle with the taco seasoning. Tip: If your fillets are thinner on one end, fold the thin end of each piece of salmon underneath itself so the salmon cooks evenly.
- Bake for 12 to 15 minutes or until the salmon is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily).
Salmon Spinach Salad
- To assemble each salad, distribute the baby spinach between two plates or bowls. Top with red cabbage, avocado, tomatoes, bell pepper, chili pepper, green onion, corn, tortilla strips and cilantro (if using). Break the cooked salmon up into chunks and distribute over top. Drizzle with the chipotle dressing. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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