Grilled Salmon Salad with Blueberries and Mint



  • 4-6 oz leftover wild caught grilled salmon from previous night’s dinner reheated if desired
  • 2 cups baby spinach chopped or torn
  • 1/2 cup fresh blueberries
  • 1-2 tbsp fresh mint torn
  • 2 tbsp extra virgin olive oil
  • 1 lemon juiced


  • Reheat the salmon, if desired, or serve it chilled. Break the salmon into bite-size pieces.
  • In a salad bowl, combine the baby spinach, blueberries, and fresh mint. Toss to mix.
  • Drizzle on the olive oil and toss again to blend salad contents.
  • Transfer salad to a serving dish, arrange the pieces of grilled salmon over the salad, and then drizzle the lemon juice over the salmon and salad. Enjoy!