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Salmon Avocado Salad

Salmon Avocado Salad
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★★★★★

5.2 from 19 reviews

A fresh and nutritious Salmon Avocado Salad combining tender pan-seared salmon with crisp baby spinach, ripe avocado, cucumber, tomatoes, and red onion, all tossed in a tangy homemade lemon vinaigrette. Perfect for a light yet satisfying meal rich in healthy fats and protein.

Ingredients

Scale

Salad Ingredients

  • 4 cups baby spinach
  • 2 tomatoes, chopped
  • 1 avocado, diced
  • 1 cucumber, peeled and sliced
  • 1/4 cup red onion, chopped

Salmon and Dressing

  • 2 tablespoons olive oil
  • 2 salmon filets (about 6 oz each)
  • Salt and pepper, to taste
  • 1 recipe lemon vinaigrette (see below)

Lemon Vinaigrette

  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Cook Salmon: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper on both sides. Once the oil is hot, place the salmon filets skin-side down into the pan.
  2. First Side Cooking: Cook the salmon for 4-5 minutes without moving it, allowing the skin to crisp and the salmon to cook through about halfway.
  3. Flip Salmon: Carefully flip the salmon filets over using a spatula and cook for an additional 2-3 minutes, or until the salmon is mostly opaque with a slight softness in the center to keep it moist.
  4. Prepare Salad Base: While the salmon is cooking, divide the baby spinach, chopped tomatoes, diced avocado, sliced cucumber, and chopped red onion evenly between two serving bowls.
  5. Make Lemon Vinaigrette: In a small bowl, whisk together fresh lemon juice, Dijon mustard, olive oil, honey, salt, and pepper until emulsified and smooth.
  6. Assemble Salad: Place the cooked salmon filets on top of the salad ingredients in each bowl.
  7. Dress Salad: Drizzle the lemon vinaigrette evenly over the salads just before serving to enhance flavors.

Notes

  • For best results, use fresh wild-caught salmon if possible.
  • You can substitute spinach with mixed greens or arugula for a different flavor.
  • Adjust lemon vinaigrette ingredients to taste, adding more honey if you prefer sweetness.
  • If you’re short on time, use pre-cooked salmon and just assemble the salad.
  • This salad is great served chilled or at room temperature.
  • Use ripe but firm avocado to prevent it from becoming mushy in the salad.

Nutrition

Keywords: salmon salad, avocado salad, healthy salad, lemon vinaigrette, pan-seared salmon, low fat dinner, quick salmon recipe

Find it online: https://tastygenius.com/salmon-avocado-salad/