Recipe: A Warm Summer Salad with Extra Virgin Olive Oil

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Extra virgin olive oil is a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy – they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only makes it tastier but also gives your meal the final nutritious touch.

To get started on a healthy Mediterranean diet, why not try a warm Salmon and Spinach Salad? Low in fat and full of nutrients it can be enjoyed as a light dinner or for lunch.


Beautiful warm simple salad of pan fried salmon tossed with lightly wilted spinach and finished with toasted pine nuts.

Serves 4


· 4 tbsp extra virgin olive oil
· salt and freshly ground black pepper
· 350g/12oz salmon fillet
· 450g/1lb fresh spinach, washed
· 2 tbsp toasted pine nuts
· Extra virgin olive oil for drizzling


Heat 2 tbsp extra virgin olive oil in a pan and fry seasoned salmon fillet skin side down to begin. Watch carefully and when the fish has cooked up to almost halfway up the side edge, turn over and cook the other side for around 2 minutes, depending on thickness. This ensures perfectly cooked, moist fish. Remove from pan and keep warm.

Add remaining oil to another pan and add spinach. Lightly wilt, then season and add toasted pine nuts. Place in a large shallow bowl. Peel the skin away from the salmon fillet and break the flesh into large chunks. Add to spinach and gently toss. Drizzle with extra virgin olive oil.

Recipe: A Warm Summer Salad with Extra Virgin Olive Oil, 4.2 out of 10 based on 11 ratings

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