Salmon spinach salad with pumpkin seeds, avocado, with tahini, ginger dressing

Fall Salmon Salad

2 servings

Prep time 15 minutes
cook time 10 minutes

4 cups of spinach
1 avocado, diced
1/4 cup of thinly sliced scallions
Salt and pepper to taste
3 tablespoons of unsalted pumpkin seeds
2 salmon filets

2 tablespoons of tahini
2 tablespoons of olive oil
2 tablespoons of lemon juice
1 teaspoon of grated ginger
1 teaspoon of maple syrup
1/4 teaspoon of cayenne pepper
Salt and pepper to taste
3 teaspoons of warm water


  1. Place pumpkin seeds in a non stick pan with no oil, constantly stirring and toast at a low heat until golden
  2. Place salmon fillets skin side down on a parchment paper lined tray
  3. Brush light dressing on the top of your filets
  4. Bake in preheated oven at 425 F for 10-15 minutes or until cooked through
  5. Let cool
  6. When your salmon is cool, with a fork, flake your salmon in 1 inch flakes
  7. In a big bowl, mix all ingredients and your dressing

*Either whisk together or place in a mason jar and shake
*If your dressing seems too thick, add a bit of warm water until you have achieved desired consistency