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Spinach Salad with Pan-Seared Salmon, Oranges, Red Onion, and Avocado

Total time:

10 min

Prep time:


Cook time:

10 min

Nutritional Highlights (Per serving) See Full
580 Calories
41 g Fat
11 g Fiber
390 mg Sodium
25 g Carbs
Spinach Salad with Pan-Seared Salmon, Oranges, Red Onion, and Avocado


Fresh spinach, orange segments, peppers and red onion make a colorful base for this tasty California Avocados and Copper River Salmon salad that comes together in just 20 minutes.


Serves: 4

1/4 cup extra-virgin olive oil
1 Tbsp. balsamic vinegar
1 tsp. whole-grain mustard
1/2 tsp. sugar
1/2 tsp. kosher or sea salt
As needed Fresly gound pepper
7 cups (about 6-oz.) lightly packed baby spinach leaves
1 cup thinly sliced red onion
1 red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
2 navel oranges, peeled and white pith removed, cut into segments
4 Copper River salmon fillets (about 5-oz. each), skin and pin bones removed
As needed Kosher or sea salt and freshly ground pepper, to taste
3 Tbsp. olive oil
1 ripe, Fresh California Avocado, seeded, peeled, and cut into 16 thin wedges

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Place the spinach, onion, and bell pepper in a large salad bowl. Put the oranges in a small bowl.
  3. Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the remaining olive oil and swirl to coat the pan. Add the salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.
  4. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125 to 130 degrees F, about 4 minutes.
  5. Transfer to a warm plate and set aside while you toss the salad.
  6. To serve, add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour over the salad. Toss gently. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish each salad with 4 slices of avocado, and serve immediately.
Nutrition information per serving

Calories 580
Total Fat 41 g (Sat 6 g, Trans 0 g, Poly 7 g, Mono 26 g)
Cholesterol 80 mg
Sodium 390 mg
Total Carbohydrates 25 g
Dietary Fiber 11 g
Protein 32 g

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe Provided By Diane Morgan (author of Salmon: A Cookbook) and the Copper River Salmon/Prince William Sound Marketing Association


(14 Ratings)