This baby arugula spinach salad is light and delicious. It features a citrusy dressing with a walnut crunch factor and color popping blueberries. The addition of the avocado and seared salmon transitions this salad into a meal.
Story Time….
The first time I had this salad was actually at a restaurant in Bethesda, Maryland. One of my favorite French restaurants called Mon Ami Gabi which translates to English as my friend Gabi. The classic French bistro restaurant is a franchise and has several locations (Maryland, Virginia, Nevada, and Illinois).
I love this restaurant and this salad is totally inspired by their baby spinach salad.
What’s Baby Arugula?
Now the addition of the baby arugula is just one of my little twist on this salad.
Arugula in general is an edible plant belonging to the brassica family with other vegetables. Such as broccoli, cabbage, cauliflower, and collard greens. It is originally from the Mediterranean area. And over the past decade it has become very popular in the United States.
So baby arugula is simply arugula that is harvested in the earlier stages. It has delicate flavor as well as leaves. Although the flavor profile is not fully developed as its mature counterparts. The spicy peppery essence is still available in the baby arugula. Because of the spicy taste to arugula we have paired it with baby spinach. Another alternative to spinach would be baby romaine or frisee (curled endive).
Searing the Salmon
The dressing and salad it pretty straight forward. But the true star to this salad is indeed the seared salmon. It melts in your mouth and is oh….so good!
Season the salmon filets generously with all the seasonings listed below. Next, heat a large non-stick skillet with a few drizzles of extra virgin olive oil. Cook the salmon for (4) minutes per side. Order up!
Want more recipes? Check out some of the links below:
- Kale Caesar Salad
- Lobster Cobb Salad
- Southwest Pasta Salad
- Creamy Lemon Garlic Salmon
- Seared Scallops with Parsnip Puree
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Baby Arugula Spinach Salad with Salmon
Ingredients
- 5 oz. Baby Arugula
- 5 oz. Baby Spinach
- 2 Salmon filets 5 oz. each
- 1 tsp Garlic powder
- ½ tsp Onion powder
- 1 tsp Dried parsley
- 1 Avocado thinly sliced
- 1 cup Blueberries
- ¼ cup Walnuts finely chopped
- 2 tbsp. Extra virgin olive oil
- Black pepper
- Salt
Lemon Vinaigrette
- 2 tbsp. Shallot minced
- 2 Garlic cloves minced
- 1 tbsp. Dijon mustard
- ¼ cup Freshly squeezed lemon juice
- 1½ tsp Honey
- ¼ cup Extra virgin olive oil
- 1 tbsp. Lemon zest
- ½ tbsp. Thyme leaves
- Kosher salt
- Freshly ground black pepper
Instructions
Lemon Vinaigrette
- Into a blender add the shallot, lemon juice, lemon zest, thyme, honey, garlic, and Dijon mustard. Blend well. Add in the olive oil and season with salt and pepper. Transfer the dressing into an airtight container. Refrigerate until ready to use.
The Salmon Salad
- Season all sides of the salmon with salt, pepper, parsley, onion powder, and garlic powder. Heat oil in a large nonstick skillet over medium-high heat until hot.
- Cook the salmon for 3-5 minutes per side. Transfer to a plate.
- In a large bowl, toss the following: baby arugula, baby spinach, blueberries, half of the lemon dressing, and walnuts.
- Top off the salad with sliced avocados and seared salmon. Serve right away.