If you are craving a dish that’s as vibrant and fresh as it is satisfying, the Salmon Avocado Salad with Lemon Vinaigrette Recipe is about to become your new favorite. This delightful salad combines tender, perfectly cooked salmon with creamy avocado and crisp baby spinach, all elevated by a zesty and bright lemon vinaigrette that ties everything together in the most tantalizing way. Whether you want a light lunch or a colorful dinner, this salad brings together a gorgeous mix of textures, flavors, and nutrients that will keep you coming back for more.
Ingredients You’ll Need
The beauty of the Salmon Avocado Salad with Lemon Vinaigrette Recipe lies in its simplicity and the vibrant harmony between each ingredient. Every single component plays a key role, whether in flavor, texture, or visual appeal, creating a balanced and irresistible dish you’ll love making and eating.
- Salmon fillets (2, about 6 ounces each): Provides a rich, flaky protein packed with omega-3s for heart-healthy goodness.
- Olive oil (1 tablespoon for cooking, plus 1/4 cup for vinaigrette): Adds a smooth, fruity base to both the salmon and the dressing, enhancing each bite.
- Salt and freshly ground black pepper: Essential for seasoning, bringing out the natural flavors of your ingredients.
- Baby spinach (5 ounces): A tender and mild leafy green that adds freshness and vibrant color.
- Avocado (1, sliced): Offers a creamy, buttery texture that complements the salmon beautifully.
- Cherry tomatoes (1 cup, halved): Bursting with juicy sweetness and a pop of color that makes every forkful exciting.
- Red onion (1/4, thinly sliced): Adds a subtle sharpness and crunch for contrast and depth.
- Fresh lemon juice (2 tablespoons): Brings a bright, tangy zing that lifts the entire salad.
- Dijon mustard (1 teaspoon): Gives the vinaigrette a gentle kick and creamy texture.
- Honey (1 teaspoon): Balances the tartness with a touch of natural sweetness.
- Garlic clove (1, minced): Adds a warm, aromatic foundation to the dressing.
How to Make Salmon Avocado Salad with Lemon Vinaigrette Recipe
Step 1: Prepare the Lemon Vinaigrette
Start by whisking together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until the mixture becomes smooth and emulsified. This lemon vinaigrette will be the star player, brightening up the entire salad with its lively flavor and silky texture.
Step 2: Cook the Salmon to Perfection
Season your salmon fillets generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. Carefully place the salmon skin-side down and cook for 4 to 5 minutes to develop a beautiful crispy crust. Flip the fillets and cook for another 2 to 3 minutes, adjusting time for your preferred doneness. Remove the salmon from the heat and let it rest briefly so the juices redistribute and you get a tender, moist finish.
Step 3: Assemble the Salad Base
In a large bowl, combine the baby spinach leaves, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. These fresh components provide a delightful mix of textures from creamy to crunchy and a colorful palate that says fresh and healthy.
Step 4: Toss the Salad with Lemon Vinaigrette
Drizzle the freshly prepared lemon vinaigrette over the salad mixture and gently toss to coat everything evenly. Be careful not to bruise the avocado slices—just a light, delicate toss to ensure every bite bursts with flavor.
Step 5: Plating and Serving
Divide the tossed salad onto serving plates and top each portion with a warm salmon fillet. The contrast between the juicy salmon and the crisp greens, all brought together by the lemony dressing, will make this dish unforgettable.
How to Serve Salmon Avocado Salad with Lemon Vinaigrette Recipe
Garnishes
To take your Salmon Avocado Salad with Lemon Vinaigrette Recipe to the next level, consider garnishing with a sprinkle of toasted pumpkin seeds for crunch, or fresh herbs like dill or parsley that complement the salmon perfectly. A few lemon wedges on the side can add a fresh pop of citrus for those who love an extra zing.
Side Dishes
This salad shines on its own but pairs beautifully with light, summery sides. Think warm quinoa, garlic-roasted potatoes, or a crisp baguette to soak up any leftover vinaigrette. For something more indulgent, a chilled glass of Sauvignon Blanc can elevate the flavors even more.
Creative Ways to Present
For a casual gathering or weeknight dinner, serve the salad in colorful bowls or on large platters to showcase the vibrant ingredients. If you’re hosting, try layering the salad components in clear glass jars or bowls for a stunning, layered effect, making it a feast for both the eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salad components separately to keep everything fresh and crisp. Refrigerate the cooked salmon in an airtight container and the salad in another, keeping the dressing separate to prevent sogginess. When ready to eat again, simply reheat the salmon gently and toss the salad with vinaigrette.
Freezing
Since avocado and salad greens don’t freeze well, it’s best to only freeze the cooked salmon fillets if necessary. Wrap them tightly in plastic wrap and store in a freezer-safe container or bag for up to two months. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat salmon without drying it out, warm it slowly in a low oven or microwave at a reduced power setting. You want to maintain its moist, flaky texture. Avoid reheating the salad greens and avocado; instead, add them fresh when serving.
FAQs
Can I use canned salmon for this salad?
While fresh salmon is ideal for the perfect texture and flavor in this recipe, canned salmon could work in a pinch. Just be mindful that it will change the salad’s texture and the cooking step will be skipped.
Is this recipe suitable for meal prep?
Yes! The Salmon Avocado Salad with Lemon Vinaigrette Recipe is excellent for meal prep as long as you store the components separately and assemble right before eating to keep everything fresh and vibrant.
Can I substitute the lemon juice with something else?
If fresh lemon juice isn’t available, lime juice is a great alternative and will provide a similar bright acidity. Avoid bottled juice without fresh flavor to preserve the salad’s freshness.
What can I add to make this salad more filling?
Adding cooked quinoa, farro, or chickpeas can boost the salad’s heartiness while keeping it nutritious. These grains and legumes add wonderful texture and protein to complement the salmon.
Can I use spinach substitutes?
Definitely! Baby kale, arugula, or mixed salad greens can all be substituted, each offering a unique flavor that pairs nicely with the salmon and avocado.
Final Thoughts
This Salmon Avocado Salad with Lemon Vinaigrette Recipe is a beautiful celebration of fresh, wholesome ingredients coming together in the most delicious way. It’s quick to prepare, incredibly healthy, and perfect for any season. Give it a try, and I promise it will become one of those go-to meals you reach for again and again.
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Salmon Avocado Salad with Lemon Vinaigrette Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Salmon Avocado Salad is a quick and nutritious dish combining pan-seared salmon with fresh baby spinach, creamy avocado, cherry tomatoes, and a zesty lemon vinaigrette. Perfect for a healthy lunch or light dinner, this flavorful salad balances protein and fresh greens in just 20 minutes.
Ingredients
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 extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until the mixture is fully emulsified. Set aside to let the flavors meld.
- Season the Salmon: Season both sides of the salmon fillets with salt and freshly ground black pepper to taste.
- Heat the Skillet: Place a skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to heat until shimmering but not smoking.
- Cook the Salmon Skin-Side Down: Place the salmon fillets skin-side down in the skillet. Cook for 4 to 5 minutes without moving them to allow the skin to become crisp and salmon to cook through.
- Flip the Salmon: Carefully flip the fillets and cook for an additional 2 to 3 minutes, or until the salmon reaches your desired level of doneness.
- Rest the Salmon: Remove the salmon from the skillet and let it rest for a few minutes, which helps retain juices and finish cooking gently.
- Assemble the Salad: In a large bowl, combine the baby spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Add the Vinaigrette: Drizzle the prepared lemon vinaigrette over the salad ingredients and toss gently to coat everything evenly.
- Plate the Salad: Divide the dressed salad among two plates, then top each serving with a rested salmon fillet.
- Serve Immediately: Enjoy this fresh and healthy salmon avocado salad while the salmon is still warm for the best flavor and texture.
Notes
- For a dairy-free and gluten-free meal, all ingredients are naturally compliant.
- You can substitute baby spinach with mixed greens or kale based on preference.
- If preferred, grill the salmon instead of pan-searing for a smoky flavor.
- Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure avocados are ripe but firm to avoid mushy texture in the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
