Honey Sesame Salmon Salad

Every Sunday my roommates and I (I live with two fellow dietitians! 🙂 ) set aside time to prep meals for the week. We brainstorm and bounce ideas off each other for inspiration but I have been getting stuck recently (chicken? beans? shrimp? helppppp). This week, I finally decided to work on my fish cooking skills again (you can check out my previous salmon recipe here I need more practice ha) and thought I would share another successful and super yummy and easy salmon recipe, this time on a bed of leafy greens!

Serves 4


  • 4 (4-ounce) salmon fillets
  • 3 tablespoon reduced sodium soy sauce
  • 2 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • For the salad
  • 6 cups spinach
  • 2 cups shredded red cabbage
  • 1 cup of toasted slivered almonds
  • 1 cup edamame
  • 1 1/2 sliced avocado
  • For the dressing
  • 2 tablespoon honey
  • 2 tablespoon apple cider vinegar
  • 1  tablespoon soy sauce
  • 2 tablespoon sesame oil


  1. Preheat oven to 400F.
  2. Toast the sesame seeds in a skillet on medium-high heat until browned, remove, and do the same for the slivered almonds.
  3. Combine soy sauce, honey, and sesame oil in a small bowl. Place salmon fillets on a baking sheet and brush with the mixture. Pour excess sauce over the fillets and bake until the salmon is flaky, about 15 minutes.
  4. While the salmon is cooking, toss the spinach, cabbage, almonds, edadame, and avocado to assemble the salad.
  5. Make the salad dressing by whisking the honey, apple cider vinegar, soy sauce, and sesame oil in a small bowl. Pour over the salad and toss to coat evenly.
  6. When the salmon is ready, divide the salad mixture among 4 bowls, top with a salmon fillet and sprinkle toasted sesame seeds on top and dig in!

Happy cooking,



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