Baked Salmon with Spinach Salad

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Course: Meals, Public
Cuisine: Fish


  • 2x120 g Salmon Fillets
  • 240 g Tomatoes Chopped
  • 70 g Sliced Mushrooms
  • 240 g Baby Spinach Leaves


  • Flaxseed Oil and Apple Cider Vinegar


  • Heat oven to moderate heat, place salmon fillets, skin side down in a baking dish sprayed with cooking spray.
  • Bake for 20 minutes or until fish flakes easily with fork.
  • Combine salad ingredients and spoon over salmon.

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