Salmon with spinach salad

Baked salmon steak with spinach salad

Course: Main Course
Cuisine: Cape Malay
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 5 minutes
Total Time: 30 minutes
Servings: 1
Calories: 261kcal
Author: Razena Schroeder
This versatile baked salmon steak is easy and quick to prepare and serve with a salad of baby spinach and seasonal fruits and salad greens.
Print Recipe


  • 200 grams salmon steak
  • 2.5 ml fish masala spice blend approximately 1/2 teaspoon
  • 2.5 ml oil optional
  • 250 ml spinach leaves
  • 1 small cucumber
  • 125 ml pineapple chunks
  • 1/2 passion fruit
  • 1 small carrot


  • Preheat the oven and turn on the grill function (broiler).
  • Season the salmon with the fish masala spice powder and oil (if using) and allow to marinate for at least 10 minutes covered.
  • Place on a foil lined baking sheet under the grill (broiler) and test the fish for doneness after 5-7 minutes.
  • Remove from the oven when cooked to your taste.
  • Allow the fish to cool.
  • Spread the spinach leaves on the plate.
  • Slice the carrot into sticks, and the cucumber and pineapple chunks into the same bite sized pieces and arrange over the spinach.
  • Place the cooled fish on the salad and add the passion fruit around the salad.
  • Season the salad, if required.


Calories: 261kcal | Carbohydrates: 51g | Protein: 11g | Fat: 4g | Sodium: 263mg | Potassium: 2316mg | Fiber: 15g | Sugar: 30g | Vitamin A: 34570IU | Vitamin C: 108mg | Calcium: 335mg | Iron: 8.9mg