Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing

Salmon always makes mealtime special. It’s so versatile and easy to make, whether you grill it, cook it on the stovetop, or even bake it. I love salmon in salads, which is why I tossed together Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing. You’ll find great flavor in each bite of this dish, from the top down to the bottom.

Disclaimer: I partnered with DREAM to create this recipe. I was compensated for my time, and as always, all opinions are 100% my own. Thank you, readers, for supporting brands I love!

I absolutely adore homemade salad dressing, and for good reason: I know all the ingredients that go into making the dressing; homemade dressings are fresh, flavorful, and easy to make; and there are no half-empty bottles lingering around in your fridge. Do you have that problem, too? Ugh! Those bottles take up precious shelf space!

My Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing was a winner for dinner, and I can tell you the dressing is a new favorite with its herbs and creaminess! I used DREAM Ultimate Almond to make this rich, dairy-free dressing, blending it up with tofu, fresh and dried herbs, and of course garlic!

Whether you regularly eat dairy free, or simply gravitate in that direction from time to time, DREAM is great as a drink, or as an ingredient for any number of recipes. This is also a gluten-free recipe.

DREAM Ultimate Almond includes 20 grams of real California almonds per serving, and 5 grams of plant-based protein from almonds in each serving. On top of all those good-for-you benefits, it’s really creamy, and that makes it perfect to use in Creamy Dairy-Free Herbed Dressing.

You’ll find DREAM at Whole Foods stores, and it’ll soon be on the shelves at Sprouts Farmers Market locations. Visit DREAM to find a coupon good for your next purchase.

During the summer, I’m always on the lookout for meals that don’t require a lot of “cook” time – those ovens really heat up the house, and who wants to stand at the grill when everyone else is having fun! Salmon is always a good bet for a quick-cooking meal.

Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing includes just a handful of ingredients, and doesn’t require a lot of cooking time. You can easily mix-and-match your favorite veggies as you go: add olives or red bell pepper or even corn to the dish. I even used a combo of fresh and dried herbs, based on what I had on hand.

Leave the simmering pots and long bake times for the cooler months. While the weather warms up, enjoy a dish like Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing.

Check out a few more of my salmon recipes: 
Warm Farro, Salmon & Swiss Chard Bowls
Pineapple-Sriracha Glazed Salmon Rice Bowls
Grilled Salmon with Orange-Miso Glaze and Black Sticky Rice

Yields 2

Spinach & Salmon Salad with Creamy Dairy-Free Herbed Dressing

You'll love this easy-to-make and filling salad. No need to stand over an oven or grill for great lengths of time. This is perfect during the summer months!

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Ingredients

For the salad1 (6-ounce) salmon fillet (or 2, 4-ounce fillets)
• 4 cups fresh spinach leaves
• 1 cucumber, cut into rounds
• 1 cup cherry tomatoes, cut in half
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 2 lemon slices for garnish
For the dressing8 ounces plain tofu
• 1/4 cup DREAM Ultimate Almond (unsweetened) - extra as needed to thin the dressing
• 3 tablespoons diced white onion
• 2 garlic cloves
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dried thyme

Instructions

For the dressingAdd the ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasoning as needed. Add a bit more almond milk to make the dressing thinner, if needed.
1. Refrigerate until ready to use, and stir before serving.
For the saladPreheat the oven to 400 degrees F. Season the skinless side of the salmon with the salt, black pepper, and paprika.
2. Add the butter to an ovenproof skillet over high heat. When hot, add the salmon, skin side down. Cook for 3 minutes.
3. Transfer the skillet to the oven and cook for 8-10 minutes, or until cooked through.
4. Remove from the oven and allow the salmon to cool slightly.
5. Carefully separate the salmon from the skin, and cut it into 2-3 large pieces. Set aside.
6. Arrange the spinach on a large plate, add the salmon pieces to the top and garnish with the cucumbers and tomatoes.
7. Drizzle with the dressing, garnish with lemon slices, and serve immediately.
8. Refrigerate any unused dressing immediately and use within several days.

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https://www.azgrabaplate.com/spinach-salmon-salad/

Nutrition

Calories: 1010 cal

Carbohydrates: 43 g

Fat: 65 g

Sodium: 2725 g

Cholesterol: 168 g

Protein: 77 g

Fiber: 13 g