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Created Mar 26, 2018
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salmon salad
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Seared Salmon with Spinach and Walnut Salad
This salad is a fantastically easy worknight dinner inspired by a dish from [Réveille Coffee]( Toasting the walnuts is completely optional, but if you can spare the couple extra minutes, it enhances their flavor and helps round out the dish.
2 skin-on salmon fillets
Spinach (as much as you want in your salad)
2tbsp olive oil
2tsp balsamic vinegar
Walnuts, to taste (about 1/3 cup)
Grated parmesan, to taste
2 non-stick pans/skillets (1 small, for the walnuts, and 1 large, for the salmon)
1 large bowl (optional, for mixing the salad, which can be done in a bowl you'll serve in)


  1. Preheat 1 tablespoon of olive oil in a pan over medium-high heat.
  2. While the pan is heating up, press the salmon steaks between paper towels to dry them, then season with salt and pepper on both sides.
  3. When the oil is shimmering and the pan is hot, plop the salmon steaks in. Use a spatula to push down on the steaks so their skin evenly cooks on the surface of the pan[^1].
  4. Once you're confident the salmon has gotten a minute to warm up, leave it to cook in the pan for about 6-8 minutes.
  5. While the salmon is cooking, toast the walnuts over a medium heat in a small non-stick pan for 1-2 minutes. When cooked, take the walnuts off the heat and set aside.
  6. After 6-8 minutes, the salmon should look a little more pale. If you have a thermometer, try to have its internal temperature reach 165º. If not, you can always cut it open a little and judge by its color: it should still be a little dark on the inside.
  7. When cooked, take the salmon off the heat and set aside.
  8. Prepare your salad. In a large bowl, mix spinach leaves, walnuts, remaining olive oil, and balsamic vinegar.
  9. Serve the salad, adding the grated parmesan and salmon on top.

[^1]: Don't worry about leaving the salmon cooking on a high heat. The skin provides a protective layer, conducting the heat of the pan, cooking the flesh while also protecting the meat from burning.

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