Tightly pack 2 cups of bagged spinach into a cup (I used my pyrex 2 cup glass cup), then transfer the spinach into a cutting board and roughly chop it, add the cut spinach to a shallow bowl, finely dice ½ of a red onion and add on top of the spinach, grab 3 jarred roasted red peppers and pat them down with some paper towels, then roughly dice them and add them on top of the spinach, thinly slice 6 black pitted olives and add them on top of the spinach

Grab 3 slices of smoked salmon, one by one roll each slice up like a cigar, cut it right down the middle and start chopping it, add the chopped smoked salmon on top of the spinach, finally grab about 2 ounces of soft goat cheese and crumble it over the salad, season everything with sea salt and freshly cracked black pepper and garnish with a slice of fresh lemon

To make the herb dressing add 2 tablespoons of extra virgin Spanish olive oil to a bowl along with ½ a tablespoon of fresh lemon juice, ½ teaspoon of dried dill, ½ teaspoon of dried parsley and a kiss of sea salt, whisk everything together until well combined and then drizzle the dressing over salad