Spinach and Beet green salad with honey glazed salmon

Author Savanah


  • 2 portions of salmon that are about 4-6 ounces
  • ΒΌ cup local honey
  • 6 cups of fresh baby spinach
  • tops/greens from one bunch of fresh beets
  • 1 cup feta


  1. Thoroughly wash your greens before chopping; then again give them a quick wash and trip through the salad spinner.
  2. Heat a pan for your salmon to just under medium, when ready place skin side down and cook for about 3 minutes. Do not fuss with the salmon during this time, when the skin has properly crisped it will easily slide around in the pan.
  3. Before turning over add a bit of honey to the pan. It will instantly heat up and start to bubble a bit, this is a great time to flip the fish.
  4. Tossing the fish a bit will coat the bottom of the pan with honey giving your fish a beautiful golden brown finish.
  5. Cook for about another 3-5 minutes. *Please note cooking times will vary depending on the thickness of each cut of fish; please watch closely to prevent burning.
  6. If you notice your honey is a quickly turning dark brown, turn down the heat and slows the cooking a bit.
  7. When done let rest on a clean, room temp plate for about 5 minutes. (Placing immediately on your greens will wilt and start to cook them).
  8. When ready add salmon to green and top with feta.