Baked Salmon with Grape, Berry and Spinach Salad – Busy Mom’s Series, Day 18

Baked Salmon with Grape, Berry and Spinach Salad

Baked SalmonBaked Salmon is delicious and nutritious all by itself; but, when you pair it with Grape, Berry and Spinach Salad it becomes an extraordinary culinary event. It is incredibly easy to prepare and a delightfully healthy main dish.  


  • 1 cup blueberries
  • ½ cup raspberries
  • ½ cup red or black grapes
  • 1½ cups fresh baby spinach
  • ¼ cup raspberry vinaigrette dressing
  • 4 salmon fillets
  • 1 tablespoon good quality virgin olive oil
  • 1 lemon (juice only)
  • Salt and pepper to taste


  1. Preheat the oven to 400° F.

Prepare the Salad

  1. Rinse the blueberries, grapes and raspberries thoroughly and place on a paper towel to drain.
  2. Wash to spinach carefully to be sure there is no sand caught in the leaves.
  3. Shake the remaining water from the leaves and let it drain for a few minutes, then, shake again – absorb any excess water with paper towels.
  4. Discard the stems and break the spinach into bite-sized pieces.
  5. Place the fruit and spinach in a medium-sized bowl.
  6. Drizzle the raspberry vinaigrette over everything and toss gently. Set the bowl in the refrigerator to chill.

Cook the Salmon

  1. Line a baking pan with parchment paper and place the salmon on the paper.
  2. Sprinkle the salmon with olive oil and lemon juice.
  3. Season lightly with salt and pepper.
  4. Bake the salmon for 10-15 minutes or until the fish flakes with a fork (DO NOT OVERCOOK)
  5. NOTE:  You can also grill the salmon in your oven broiler or over hot coals if you prefer.
  6. Remove the salmon from the baking pan and place it on 4 dinner plates.
  7. Serve immediately with the chilled salad and a bowl of steamed and buttered Basmati rice (brown or white).




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