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    Home » Entree

    Salmon Salad with Pear, Bell Peppers & Walnuts

    May 9, 2016 by Chrissy Carroll 4 Comments

    Jump to Recipe Print Recipe

    Salads are one of those things that I tend to go in cycles with – some months, I’m really all about them and will eat one every chance I get for lunch or dinner.  Other months, I’m not feeling them as much and go more towards the crockpot or casserole type dishes.

    I think a lot of the reason I have those ‘off months’ is because I like a lot of variety in my meals, and sometimes salads just feel like the same thing over and over again.  Which is why I’m really trying to think of new delicious combinations to use.  A few of my go-to salad recipe favorites are:

    • Romaine topped with grilled chicken, sun dried tomatoes, avocado, and crushed tortilla chips
    • Baby spinach with grilled chicken, strawberries and pecans
    • Spring mix topped with sliced steak, pineapple, and walnuts
    • Baby kale topped with chicken, golden raisins, avocado, and celery

    I was out at a restaurant one day and noticed a salmon salad on the menu and thought – “hmmm, that’s something I haven’t tried yet.”  So of course, I had it at the restaurant and then tried to recreate it in my own way at home.  Since then, I’ve made this at least 10 times.  I just love it!

    Salmon Salad

    This salmon salad includes a nice fresh piece of fish that’s baked in the oven with a little olive oil, lemon, and seasonings.  You’ll pop that over a bed of greens – whatever you like will work; I’ve used baby spinach here – and then add some chopped bell peppers, crushed walnuts, dried cranberries and sliced pears.  Top it all off with my homemade creamy citrus dressing or your favorite dressing and you’re good to go!

    This salad featuring salmon, bell peppers, pear, and walnuts - and all topped off with a creamy citrus dressing - is such a nutrition power-packed meal!

    I really like this dish because it’s easy to throw together and packed with nutrients.  Think omega-3s in the fish and walnuts, Vitamin C in the bell pepper, fiber in the pear, and Vitamin A in that baby spinach.  It’s really such a delish, well-rounded meal.

    Give the recipe below a try and let me know how you like it.  Feel free to play around with the portions a bit, or substitute ingredients as needed.  (No walnut?  Try pecans!  No cranberries?  What about golden raisins!  Etc etc)

    Salmon Salad

    Salmon Salad with Pears and Walnuts

    Snacking in Sneakers
    This salmon salad with pears and walnuts is a nutritious, filling dinner that's rich in omega-3s!
    Print Recipe Pin Recipe
    Servings 4 servings
    Calories 472 kcal

    Ingredients
      

    • 1 pound salmon
    • 1 tbsp olive oil
    • 1 lemon, juiced
    • 1/4 tsp salt
    • 1/8 tsp pepper
    • 8 cups baby spinach
    • 2 yellow bell peppers, chopped
    • 2 pears, sliced
    • 1 cup dried cranberries
    • 1/2 cup chopped walnuts
    • Creamy citrus dressing (optional)

    Instructions
     

    • Preheat oven to 400 degrees. Put salmon on tinfoil and drizzle with olive oil and lemon juice. Sprinkle with salt and pepper. Create a pouch with the tinfoil and place salmon in the oven. Bake for approximately 20-30 minutes, or until fish is cooked through and flakes easily.
    • Meanwhile, prepare plates with baby spinach and top with chopped bell peppers, sliced pears, dried cranberries (1/4 cup per plate) and chopped walnuts (1/8 cup per plate).
    • Top salad with salmon fillet. Add creamy citrus dressing or another dressing of your choice.

    Notes

    Nutrition analysis (approximate without any dressing):
    472 calories, 21 g fat, 50 g carbohydrate, 8 g fiber, 28 g protein; Vitamin A: 118%, Vitamin C: 332%, Calcium: 11%, Iron: 21%

    Nutrition

    Calories: 472kcal
    Tried this recipe?Let us know how it was!
    • Author
    • Recent Posts
    Chrissy Carroll
    Chrissy Carroll
    Chrissy Carroll is a Registered Dietitian and USAT Level I Triathlon Coach. She specializes in sharing nutrition and fitness tips, as well as recipes, for runners, triathletes, and active women.Chrissy holds a Bachelor's Degree in Nutrition, a Masters Degree in Public Health, and is also an ACSM Certified Personal Trainer.
    Chrissy Carroll
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    Comments

    1. Wendy@Taking the Long Way Home

      May 11, 2016 at 8:54 pm

      I really love dinner salads–I haven’t made one with salmon, but I do a lot with chicken. I’ll need to try this one!

      Reply
      • Chrissy Carroll

        May 14, 2016 at 1:28 pm

        I use chicken a lot in dinner salads but like the variety using fish or steak sometimes too. 🙂

        Reply

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    Welcome to Snacking in Sneakers! That's me, Chrissy, and I'm here to share all my favorite fitness, food, & wellness stories & tips. I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal.

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