Description
This Salmon Avocado Salad is a quick and delicious meal perfect for a nutritious lunch or dinner. Featuring pan-seared salmon fillets nestled atop a fresh bed of baby spinach, avocado slices, cherry tomatoes, and red onion, all tossed in a tangy homemade lemon vinaigrette. Ready in just 20 minutes, it’s a flavorful dish that balances protein, healthy fats, and vibrant vegetables.
Ingredients
Scale
For the Salmon
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Salad
- 5 ounces baby spinach
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
For the Lemon Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper until the mixture is fully emulsified and smooth. Set aside.
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and freshly ground black pepper to enhance their natural flavor.
- Heat the Skillet: Place a skillet over medium-high heat and add one tablespoon of olive oil, allowing it to warm up until shimmering but not smoking.
- Cook Salmon Skin-Side Down: Carefully place the salmon fillets in the hot skillet, skin-side down, and cook for 4 to 5 minutes without moving them. This will render the skin crispy and cook the fish evenly.
- Flip and Finish Cooking: Gently flip the salmon fillets and cook for an additional 2 to 3 minutes or until the salmon reaches your preferred doneness, ensuring it is opaque and flakes easily with a fork.
- Rest the Salmon: Remove the salmon from heat and let it rest for a few minutes to allow the juices to redistribute, keeping the fish moist and tender.
- Assemble the Salad: In a large bowl, combine the baby spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion for a fresh and colorful base.
- Toss with Vinaigrette: Drizzle the prepared lemon vinaigrette over the salad ingredients and gently toss to evenly coat everything with the dressing without mashing the avocado.
- Plate the Dish: Divide the tossed salad between two plates and top each serving with one cooked salmon fillet.
- Serve Immediately: Serve the Salmon Avocado Salad right away to enjoy the crisp greens, creamy avocado, and perfectly cooked salmon at their best.
Notes
- Use fresh salmon fillets for the best flavor and texture; wild-caught is preferable if available.
- The lemon vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust cooking time based on the thickness of the salmon fillets to avoid overcooking.
- To make it a gluten-free meal, ensure mustard and other condiments used are certified gluten-free.
- For extra crunch, consider adding toasted nuts or seeds on top.
