I love summer – I love that my boys get to sleep in, the weather is warm, and just the overall more relaxed vibe that summer brings.   I love a good salad, but the warm weather always brings my cravings for fresh, delicious salads to the forefront so I decided to come up with a new creation which is where I came up with this Salmon, Potato and Spinach Salad.

Spinach is a superfood and one of my favorite greens to use in salads.  Not only is spinach rich in niacin and zinc but also provides a plentiful amount of  fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese.  Definitely a great addition!  Then there’s salmon, another superfood which is rich in vitamin B12, vitamin D, and selenium.  Salmon is also a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6.

OK, so we have two super foods and then I decided to add potatoes for their creaminess and additional texture.  I added my favorite vinaigrette recipe and some parmesan to round out the salad and give it a salty, creamy bite.  A squeeze of lemon makes the whole dish come together.

The salad is super easy, fresh and perfect for a light dinner.  Give this one a try and let me know what you think.

Salmon, Potato and Spinach Salad
serves 4

Salad Ingredients
3/4 pound salmon filet
1 pound small new potatoes (about 12)
4 cups baby spinach
1/3 cup parmesan shavings
1/2 lemon, juiced
1 recipe vinaigrette (recipe below)

Directions

• Preheat oven to 350 degrees
• Season the salmon fillet with ¼ teaspoon each kosher salt and black pepper. Place on a roasting pan and roast in the oven until opaque throughout, about 12-15 minutes; let cool and flake.
• Meanwhile steam the potatoes in 1/2 inch of salted water until tender, 16-18 minutes; drain and slice each potato into halves or quarters.
• Toss the salad greens and potatoes with the vinaigrette.  Add the flaked salmon.  Sprinkle with the parmesan and a squeeze of lemon juice

Vinaigrette Ingredients
2 garlic clove, each sliced in 1/2
2 teaspoons Dijon mustard
2 tablespoons balsamic vinegar
2 tsp. soy sauce
Salt and freshly ground black pepper
6 tablespoons olive oil

Directions
In a mason jar (or any jar) add all the ingredients and shake vigorously.  Season with salt and pepper, to taste.