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
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 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
