Spinach, Arugula and Fruits Salad with Tarragon Dilled Vinaigrette and Pan Fried Salmon

Healthy and delicious lunch or dinner salad
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This is a seriously good eats salad that is super delicious and healthy. Delicate baby organic spinach marry perfectly with the sweet slightly bitter taste of arugula. For more healthy sweetness tag on the sweet tart taste of apple and sweet clementine. Why not? What can I say about the vinaigrette? It’s just marvelous – sweet tarragon, dill, honey and lemon gives it such a sweet tang. And the salmon adds protein and loads of omega 3. But do feel free to add grilled shrimps or chicken if you prefer. Or simply make it vegetarian or vegan friendly by using nuts for protein. It’s a truly easy meal to pull together. I hope you will try it and enjoy it as much as we do. Happy Cooking!

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5 from 1 vote

Spinach, Arugula, Fruits Salad with Tarragon, Dilled Vinaigrette and Pan Fried Salmon

The magnificant comprehensive salad is easy to make and it's healthy too. A perfect lunch or dinner meal.

Course Dinner, Entree, Gluten-free, Healthy, Lunch, Main Course
Cuisine American, Easy, Fish, Healthy, Ketogenic, Salmon
Keyword Apple Salad, Arugula Salad, Fruit and Veggie salad, Fruit Salad, Gluten Free, Healthy spinach salad, Homemade Vinaigrette, How to make a healthy salad, How to make Homemade vinaigrette, Keto Diet, Ketogenic, Pan Fried Salmon, Salmon recipes, Spinach Arugula Salad, Spinach Salad
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4 People
Calories 764 kcal
Author Yasmin Jackson


FOR THE VINAIGRETTE: (makes approximately 16 tablespoons)


  • 1 1/2 – 2 pounds salmon steaks skin and bones removed. (about 2 whole steaks). When deboned will be 4 pieces. Can sub salmon fillet.
  • 1 teaspoon Chipotle pepper
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon sea salt or Kosher (adjust for your diet)
  • 1 tablespoon avocado oil https://amzn.to/3sMg1el


  • 3 cups baby organic spinach
  • 2 cups organic arugula
  • 1 small organic orange bell pepper seeds removed and diced or chopped
  • 1 small organic red bell pepper seeds removed and diced or chopped
  • 1 pint organic cherry tomatoes halved or leave whole. Can use grape tomatoes
  • 1/2 organic English cucumber peeled and diced
  • 1 Clementine peeled and seperated. Or can sub orange.
  • 1 medium organic honey crisp apple cored and sliced. Can sub your favorite apple. (coat apples with some vinaigrette to keep it from oxadizing (browning)


Let's Make the Vinaigrette:

  1. Add all of the vinaigrette ingredients into a measuring cup or bowl. When adding the ingredients, add the olive oil last.

  2. Using a whisk or fork, whisk the ingredients until creamy looking (emulfied). This takes just a few seconds.

  3. Set aside until ready to use.

    Note: This vinaigrette makes approximately 16 tablespoons. We use 1 1/2 to 2 tablespoons per person. The excess can be stored for up to a week at room temperature or refrigerate. If refrigerating, bring to room temperature before using.

Let's Make the Salmon:

  1. Combine the chipolte pepper, black pepper and salt.

  2. Rinse and dry the salmon with paper towel.

  3. Season the salmon with the spice mix.

  4. Heat the avocado oil in a non-stick frying pan over medium-low heat.

  5. When the oil starts to shimmer, it's hot enough to add the salmon. Carefully add the salmon pieces into the pan.

  6. Turn up the heat to medium and cook for 3 to 4 minutes depending on the thickness.

  7. Use a spatula, or two, to flip the salmon over. Cook 3 to 4 minutes.

  8. Turn off the stove. Use the spatula to transfer the salmon to a platter. Set aside while you assemble the salad.

Let's make the salad:

  1. In a large salad bowl, add the spinach and arugula. Use your hands or salad utensils to mix together.

  2. Sprinkle the peppers, tomatoes, cucumbers, clementines and apple slices.

    Note: Add the veggies and fruits in any order you desire. Also, I usually slice the apples at the very last minute and drizzle a little vinaigrette to keep them from oxidizing.

  3. I prefer to serve the salad dressing on the side but feel free to add a few tablespoons to the salad and toss to coat the greens and fruits.

    Note: The reason I do not add the dressing to the large bowl is to prevent any left overs from getting soggy.

  4. Serve the salad topped with salmon and drizzle with 1 to 2 tablespoons vinaigrette. Enjoy.

    Note: This usually serves 3 to 4 people.

Recipe Notes

Video Tutorial Available: Spinach Arugula Fruit Salad with Tarragon Dilled Vinaigrette and Pan Fried Salmon

Nutritional information will vary depending on actual serving size.

Nutrition Facts
Spinach, Arugula, Fruits Salad with Tarragon, Dilled Vinaigrette and Pan Fried Salmon
Amount Per Serving
Calories 764 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 5g31%
Cholesterol 218mg73%
Sodium 824mg36%
Potassium 2674mg76%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 16g18%
Protein 83g166%
Vitamin A 4518IU90%
Vitamin C 101mg122%
Calcium 145mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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