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Grilled Salmon & Spinach Salad

Celebrate grilling season with this grilled salmon and spinach salad from Schnucks.

23 mins
4 Serving(s)
Grilled Salmon & Spinach Salad


  • 1 and 1/4 lbs. fresh salmon fillet, cut into 4 equal pieces
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 cup raspberry vinaigrette salad dressing, divided
  • 9 oz. fresh spinach
  • 1 pkg. Schnucks cherry tomatoes, each cut in half
  • 1/2 medium English cucumber, cut lengthwise in half, then thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1/2 cup feta cheese, crumbled


  1. Prepare outdoor grill for direct grilling over medium-high heat. Sprinkle salmon with salt and pepper. In small bowl, add 1/4 cup vinaigrette. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking and brushing salmon occasionally with 1/4 cup vinaigrette in bowl. Slip spatula between skin and fish to remove skin while lifting salmon from grill.
  2. In large salad bowl, add spinach, tomatoes, cucumber, red onion, feta and remaining 1/2 cup vinaigrette; toss until well coated. Divide salad evenly among each of 4 dinner plates; top each salad with 1 salmon fillet. Sprinkle with chives, if desired.


Salmon can be grilled up to 12 hours ahead; cover, refrigerate and serve chilled over salad.

      Nutrition Facts

      468 Calories Per ServingFat: 30gSaturated Fat: 5gCholesterol: 79mgSodium: 707mgCarbohydrates: 34gFiber: 19gProtein: 29g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe