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Spring Salad with White Balsamic Glazed Salmon

Fresh, vibrant, and surprisingly substantial, this spring salad pairs glazed salmon with crisp greens, herbs, and healthy fats for a meal that feels as good as it tastes. Built around anti-inflammatory ingredients and seasonal produce, it’s a simple way to support wellbeing while enjoying the lighter energy of spring.

By Health Coach Ellen Postolowski

Salad with arugula, thinly sliced cucumber, thinly sliced radishes, strawberries, walnuts, avocado slices, with White Balsamic Glazed Salmon

White Balsamic Salmon Ingredients:

  • 2 salmon fillets
  • 2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 garlic clove, minced
  • Sea salt and black pepper

Salad Ingredients:

  • 4 cups of microgreens
  • 1 cup arugula
  • 1 cup thinly sliced cucumber
  • 4 radishes, thinly sliced
  • 1 cup strawberries or sliced pear
  • 1/3 cup toasted walnuts
  • 2 tbsp fresh herbs (mint, dill, or parsley)
  • Avocado slices

White Balsamic Lemon Dressing Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Prepare the Salmon:

  1. Whisk together white balsamic, olive oil, Dijon, honey, garlic, salt, and pepper.
  2. Brush over salmon and let marinate for 15–20 minutes.
  3. Bake at 400°F for about 10–12 minutes, or pan-sear 4–5 minutes per side until flaky.
  4. During the last few minutes, spoon extra glaze over the salmon to create a light, glossy finish.

Prepare the Salad:

  1. Whisk together salad dressing ingredients
  2. Toss salad ingredients with dressing.
  3. Top with warm glazed salmon.
  4. Finish with extra walnuts, herbs, and cracked pepper.
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