This spinach salad recipe is perfect for lunch or a light dinner.

Just add a crusty roll and you're done.

Prep time: 20 minutes

Cook time: 15 minutes

Ingredients For the Dressing:
2 tablespoons peanut oil
1 tablespoon toasted sesame oil
1/2 teaspoon toasted sesame chili oil
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
1 teaspoon unsalted creamy peanut butter
1/2 teaspoon ground ginger
1 clove garlic, minced
1/3 cup sliced red onion
Freshly ground black pepper

For the Salad:
1/2 cup unsalted peanuts, toasted
1 tablespoon plus 1 teaspoon toasted sesame oil
4 skin-on salmon fillets, 6 ounces each
Salt and freshly ground black pepper
5 green onions, white part only, cut into 1?4-inch-thick rounds
1 medium-large carrot, peeled and grated (about 1 cup)
8 to 10 ounces baby spinach

Directions:
Preheat the oven to 400°F.

To make the dressing, combine the peanut oil, sesame oil, chili oil, vinegar, tamari, peanut butter, ginger, and garlic in a large salad bowl. Mix thoroughly using a wooden spoon. Add the red onion and stir to coat evenly with the dressing. Season with pepper. Set aside.

On a cutting board, using a large-bladed knife, coarsely chop the peanuts. Set them aside.

To prepare the salmon, coat a baking pan just large enough to hold the salmon in a single layer with 1 teaspoon of the sesame oil. Sprinkle the salmon fillets lightly on both sides with salt and pepper. Place the fillets, skin side down, in the prepared pan. Drizzle the remaining 1 tablespoon sesame oil evenly over the fillets.

Bake the fillets for about 15 minutes, or until they are barely opaque at the center when tested with a knife but still moist.

Turn the oven to broil and move the baking pan to the top oven rack directly under the broiler. Broil for about 2 minutes, or until the tops of the fillets are golden brown. Remove the pan from the oven and let the fish cool for a few minutes.

While the fish is cooling, add the green onions, carrot, spinach, and half of the peanuts to the salad bowl and toss to coat evenly with the dressing.

Divide the salad among 4 plates. Using a spatula, lift the fillets, one at a time, from the pan, leaving the skin behind stuck to the pan surface.

Arrange a salmon fillet on top of the greens on each plate. Garnish with the remaining peanuts and serve at once.

Serves 4.