Description
A fresh and healthy Salmon Avocado Salad combining tender, pan-seared salmon with creamy avocado, crisp mixed greens, and a tangy lemon-olive oil dressing. This vibrant salad is perfect for a nutritious lunch or light dinner packed with protein, healthy fats, and refreshing vegetables.
Ingredients
Scale
Salmon
- 1 pound fresh salmon fillet
- Salt, to taste
- Pepper, to taste
Salad
- 2 ripe avocados
- 6 cups mixed greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- 1/4 whole red onion, thinly sliced
Dressing
- 2 tablespoons olive oil (divided)
- 2 tablespoons lemon juice
Instructions
- Season and Preheat: Preheat a skillet over medium heat. Season the salmon fillet generously on both sides with salt and pepper to enhance flavor.
- Cook the Salmon: Add 1 tablespoon of olive oil to the hot skillet. Place the salmon skin-side down and cook for 5-7 minutes until golden brown. Flip carefully and cook for another 5-7 minutes until the salmon flakes easily with a fork. Remove from heat and allow to cool slightly.
- Prepare Salad Base: While the salmon cooks, combine mixed greens, cherry tomatoes, diced cucumber, and thinly sliced red onion in a large mixing bowl.
- Slice Avocado: Halve the avocados, remove the pits, and slice the flesh. Gently add the avocado slices to the salad ingredients, tossing carefully to avoid mashing.
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice until well combined.
- Dress the Salad: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Add Salmon: Flake the cooked salmon into bite-sized pieces and fold them into the salad carefully, maintaining the avocado slices intact.
- Serve: Divide the salad onto individual plates and serve immediately for best freshness and flavor.
Notes
- For added crunch, sprinkle some toasted nuts like almonds or walnuts on top.
- Use fresh lemon juice for a bright and natural tang in the dressing.
- To keep avocados from browning, prepare and serve the salad shortly after slicing.
- Verify salmon is cooked to an internal temperature of 145°F (63°C) for food safety.
- This salad is best enjoyed fresh, but leftovers can be stored covered in the fridge for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 60 mg
Keywords: salmon salad, avocado salad, healthy lunch, pan-seared salmon, mixed greens salad, easy dinner, lemon dressing
