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Salmon Spinach Salad with Mandarin Oranges and Citrus Vinaigrette

Sometimes a spur-of-the-moment idea becomes something wonderfully delicious. This Salmon, Spinach, and Mandarin Orange Salad was born from leftovers: grilled wild sockeye salmon that was far too good to throw away. We cook wild sockeye often — it’s flavorful and packed with nutrients — and leftovers like this make for a quick, satisfying lunch.

Salmon, Spinach, Mandarin Orange Salad

Leftover Salmon: Ideal for a Salad

With salmon already cooked, we skipped sandwiches and tossed together simple, fresh ingredients for a winter lunch salad. Salads may feel more common in warmer months, but they’re an excellent choice year-round: convenient, adaptable, and full of nutrients. When buying fish, prioritize sustainably sourced options to protect ocean ecosystems.

Mandarin Oranges and Salmon: A Great Match

Seasonal fruit like mandarin oranges adds a bright, sweet contrast that pairs beautifully with salmon. For many of us, mandarins are a beloved winter treat — a fresh, naturally sweet alternative amid the heavier holiday fare.

For this salad we combined mandarin segments, flaked grilled salmon, fresh blackberries, baby spinach, and toasted pumpkin seeds. The dressing is intentionally simple: sesame oil, lime juice, and honey whisked together and lightly drizzled over the salad.

This recipe is so good that you might cook salmon specifically for it rather than relying on leftovers. The combination of flavors is both hearty and refreshing — a healthy bite among richer seasonal dishes.

Recipe

A plate of food, with Salad and Salmon

Salmon, Spinach Mandarin Orange Salad

Salmon, spinach, berries, and mandarin orange combine to make this vibrant, satisfying salad.
Course: Salad
Cuisine: American, Canadian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Servings
Calories: 186kcal
Author: Colleen Milne

Ingredients

  • 2 cups baby spinach leaves
  • 8 ounces cooked salmon
  • 2 mandarin oranges peeled and divided into segments
  • ½ cup fresh blackberries
  • ¼ cup sliced scallions
  • ¼ cup pumpkin seeds
  • juice of one lime
  • 1 tablespoon sesame oil
  • 1 tablespoon liquid honey
US Customary – Metric

Instructions

  1. Divide the spinach between two plates.
  2. Top each plate with flaked salmon, mandarin segments, blackberries, sliced scallions, and pumpkin seeds.
  3. Whisk together the lime juice, sesame oil, and honey; drizzle over the salads and serve.

Nutrition

Serving: 1serving
| Calories: 186kcal
| Carbohydrates: 13 g
| Protein: 13 g
| Fat: 9 g
| Fiber: 2 g
| Sugar: 10 g

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