Baked Salmon Salad with Citrus Mint Vinaigrette

This spinach salad topped with baked salmon and healthy crunchy toppings is sure to keep you on the right track this January...or whenever for that matter. Drizzled with a fresh citrus vinaigrette, this salad is light, refreshing, and perfectly flavorful.

Course Main Course, Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2


For the Vinaigrette

  • 1 tsp. Orange Zest
  • 1 tsp. Lemon Zest
  • 3 TBS Orange Juice
  • 2 TBS Lemon Juice
  • 3 TBS Extra Virgin Olive Oil
  • 2 tsp. Fresh mint, chopped
  • 1 tsp. Agave (or honey)
  • 1 pinch Salt & Pepper

For The Salmon

  • 1 4 oz. Salmon Filet
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 3 TBS Citrus-Vinaigrette (reserved)

For The Salad

  • 2 Bunches Spinach
  • 1/2 Cup Chopped Fresh Pineapple
  • 1/2 Cup Chopped Red Bell Pepper
  • 1/2 Cup Alfalfa Sprouts
  • 1/2 Cup Fried Wontons


  1.        Preheat the oven to 400 degrees F 

    2.    Combine all the ingredients for the citrus-mint vinaigrette and whisk vigorously until well combined. Set aside.

    3.    On a sheet pan, lay out a fairly large piece of tin foil. (You'll be wrapping the salmon in it, so just make sure it's large enough to go all around the filet.) Place the salmon filet in the center of the tin foil and season with salt and pepper. Add 3 TBS of the citrus-mint vinaigrette, and wrap the salmon up tightly. Bring the long edges together first and fold them over. Then, fold up the two remaining edges.  *Bonus, if you follow me on Instagram, you can watch me make this on my stories. It's saved right on my profile!*

    4.    Bake the foil-wrapped salmon on the baking sheet for about 11-15 minutes depending on your oven and thickness of the fish. It should be opaque and cooked through.

    5.    While the fish bakes, prepare your salad!

    6.    Cover two plates with a layer of spinach (or your favorite salad greens) and divide the rest of the ingredients (chopped pineapple, red pepper, fried wontons, and sprouts) between the two plates. 

    7.    When the salmon has finished baking, allow it to cool for a few minutes, and carefully remove it from the tin foil. Use a fork to break up the salmon into big flakes, and divide it between each plate of salad. 

    8.    Drizzle the remaining dressing evenly over the two plates of salad, and add an extra little pinch of salt and pepper over the top if you so desire.


Recipe Notes

My sister and I decided to share a small filet of salmon, but if you'd like to have you're own, just apply the instructions for baking the salmon to each individual filet. I might also cut down the amount of dressing in each salmon packet from three to two tablespoons.