There is always a moment when the kitchen begins to change with the seasons.
After months of slow braises, roasting pans, and meals meant to warm the house, spring quietly asks for something different. Not elaborate. Not dramatic. Just something a little lighter, a little brighter.
This baked salmon salad is exactly that kind of meal.
It’s the sort of dish you make when winter hasn’t completely left, but you can feel the shift beginning. Fresh greens replace heavier sides, lemon and herbs return to the table, and dinner starts to feel a bit more alive again.
The salmon is baked simply with pantry spices and finished with a small pat of butter that melts gently over the fillet while it cooks. Once it rests, it’s placed over a bowl of baby spinach and finished with creamy avocado, crisp red onion, sweet cherry tomatoes, and a handful of chopped walnuts for texture.
It’s nourishing without being heavy, simple enough for a quiet dinner at home, and easy to double if someone happens to join you at the table.
Sometimes the best meals are the ones that feel effortless.
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