Salmon · 30 min
Grilled Salmon Salad with Goat Cheese, Walnuts & Strawberry Dressing
- 30 min
- 2–6 servings
- 538 kcal / serving
A bright, earthy salad with seared salmon resting on spinach, topped with goat cheese and walnuts, and finished with a strawberry dressing. It comes together quickly for weeknight dinners.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- ½ (4 oz) loggoat cheese
- ½lemon
- ¾ lbsalmon fillet
- ½ (16 oz) pkgstrawberries
- ¼ cupwalnuts
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · grater · grill pan, outdoor grill, or skillet · hand or regular blender · measuring cups · measuring spoons · small saucepan · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½lemon
- ½ (16 oz) pkgstrawberries
- lemons
Meat & seafood
- ¾ lbsalmon fillet
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cupwalnuts
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| lemon | ½ | 1 | 1 ½ |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| strawberries | ½ (16 oz) pkg | 1 (16 oz) pkg | 1 ½ (16 oz) pkg |
| walnuts | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the produce, setting the spinach aside if it’s pre-washed.
- Slice the strawberries and place them in a small saucepan, reserving a handful for garnish.
- Add red wine vinegar, honey, and Dijon to the saucepan and bring to a boil; simmer until the berries soften and the mixture thickens, about 8–10 minutes.
- Preheat a grill pan or skillet over medium-high heat and coat it lightly with oil.
- Pat the salmon dry and season both sides with salt and pepper; cook in the hot pan until just opaque, about 4–5 minutes per side, then transfer to a plate.
- Zest the lemon and stir the zest into the strawberry mixture along with a pinch of salt, pepper, and a little water to loosen as needed.
- Blend the strawberry mixture until smooth, adding water gradually to reach a drizzle-able consistency.
- Cut the lemon into wedges and set aside; roughly chop the walnuts and crumble the goat cheese.
- To serve, divide the spinach over plates, top with salmon, walnuts, and goat cheese, and scatter the reserved strawberries. Serve with lemon wedges and drizzle with the dressing.
Two tips
- Make the dressing ahead: simmer the berries, finish the sauce, and refrigerate until ready to serve.
- If you don’t have walnuts, use a little extra goat cheese for extra crunch and flavor in place of the nuts.
Nutrition per serving
- Calories
- 538 kcal
- Protein
- 47 g
- Carbs
- 17 g
- Fat
- 32 g
- Fiber
- 5 g
- Sodium
- 242 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.