Fresh Spinach Salad with Blueberry Balsamic Glazed Salmon


  • 1 salmon fillet (about 4 oz)
  • ¼ cup Lemon Olive Oil, divided
  • ¼ cup Blueberry Dark Balsamic, divided
  • 3 cups fresh spinach
  • ½ bell pepper, chopped
  • 4-6 grape tomatoes
  • 1 green onion, sliced thinly


  1. Preheat your oven to 350 degrees F.
  2. Place the salmon fillet on a parchment lined baking sheet. Brush the salmon with Lemon Olive Oil, salt and pepper. Brush with Blueberry Dark Balsamic.
  3. Bake for 10 minutes, then brush with more Blueberry Balsamic and put back in oven for 10 minutes or until sides are fully cooked and middle is still a little pink. (should easily flake with a fork). Set aside to cool.
  4. Arrange the spinach on a plate and top with the veggies.
  5. In a small bowl whisk the remaining Lemon Olive Oil with Blueberry Dark Balsamic, salt and pepper.
  6. Arrange the cooled salmon on the spinach and veggies and drizzle with the dressing.
  7. This recipe makes a great pot luck salad! Multiply ingredients as needed.
January 30, 2020 — The Unrefined Olive