If you are craving a dish that feels fresh, vibrant, and nourishing all at once, this Salmon Avocado Salad with Lemon Vinaigrette Recipe is exactly what you need. It showcases tender, perfectly seared salmon atop a bed of crisp baby spinach, creamy avocado, and juicy cherry tomatoes, all brought together by a bright, tangy lemon vinaigrette. Each bite bursts with layers of flavor and texture, making it an ideal meal for lunch or a light dinner that satisfies without weighing you down.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together effortlessly to create a salad packed with color, nutrition, and deliciousness. Every element plays a key role—from the richness of the salmon and avocado to the zesty brightness of the lemon dressing.
- Salmon fillets (2, about 6 ounces each): Opt for fresh, skin-on fillets to get that crispy exterior when searing.
- Olive oil (1 tablespoon + 1/4 cup): Extra-virgin for the dressing adds a fruity, smooth flavor; regular olive oil for cooking ensures a perfect sear.
- Salt and freshly ground black pepper: Season generously to enhance all the natural flavors.
- Baby spinach (5 ounces): Tender greens that serve as the crisp, fresh base of the salad.
- Avocado (1, sliced): Creamy and buttery, adding richness and healthy fats.
- Cherry tomatoes (1 cup, halved): Sweet and juicy, they bring a burst of acidity that balances the dish.
- Red onion (1/4, thinly sliced): Adds a subtle bite and crunch without overpowering.
- Lemon juice (2 tablespoons fresh): Provides the bright, tangy punch in the vinaigrette.
- Dijon mustard (1 teaspoon): Helps emulsify the dressing and adds a slight depth of flavor.
- Honey (1 teaspoon): Balances the acidity with a touch of sweetness.
- Garlic clove (1, minced): Infuses the vinaigrette with a gentle aromatic kick.
How to Make Salmon Avocado Salad with Lemon Vinaigrette Recipe
Step 1: Prepare the Lemon Vinaigrette
Start by whisking together 1/4 cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon each of Dijon mustard and honey, a minced garlic clove, along with salt and freshly ground black pepper. Whisk until the dressing is fully emulsified and set it aside to let the flavors meld. This vinaigrette is the zesty star that will elevate every bite of the salad.
Step 2: Season and Cook the Salmon
Pat your salmon fillets dry and season both sides generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering. Place the salmon skin-side down and let it cook undisturbed for about 4 to 5 minutes, allowing the skin to crisp up beautifully.
Step 3: Flip and Finish Cooking
Carefully flip the salmon and cook for an additional 2 to 3 minutes depending on your preferred doneness. By now, your kitchen will smell incredible, and the salmon will have a gorgeous golden crust with tender flesh inside. Remove the salmon from heat and let it rest a few minutes to retain its juices.
Step 4: Assemble the Salad
In a large mixing bowl, combine baby spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle the prepared lemon vinaigrette over the top and gently toss everything together to coat without bruising the delicate avocado and greens.
Step 5: Serve and Enjoy
Divide the dressed salad between serving plates and top each with a perfectly cooked salmon fillet. Serve immediately while the salmon is still warm to enjoy the delightful contrast between the hot fish and cool salad. This Salmon Avocado Salad with Lemon Vinaigrette Recipe is all about bright, clean flavors and effortless elegance.
How to Serve Salmon Avocado Salad with Lemon Vinaigrette Recipe
Garnishes
To enhance your salad’s look and flavor, sprinkle some toasted pumpkin seeds or chopped fresh herbs like dill or parsley. A few slices of radish can add a delightful crunch and a pop of color. These simple touches make the salad even more inviting and elevate it from everyday meal to something special.
Side Dishes
This salad shines as a light main course but pairs wonderfully with crusty artisan bread or warm quinoa to round out the meal. A side of roasted sweet potatoes or a chilled cucumber soup can complement the freshness and richness of the Salmon Avocado Salad with Lemon Vinaigrette Recipe without overpowering it.
Creative Ways to Present
Serve the salmon on a bed of greens layered in a large glass bowl for a stunning effect or arrange the salad in individual mason jars for a picnic-ready option. You can also create a colorful layered salad platter by fanning avocado slices and salmon pieces atop the veggies and drizzling the lemon vinaigrette last-minute for a beautiful presentation that wows guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad and salmon separate if possible. Store the salad greens, avocado, and vegetables in an airtight container with a paper towel to absorb moisture. The salmon fillets should be placed in a sealed container and refrigerated promptly to maintain their freshness.
Freezing
This Salmon Avocado Salad with Lemon Vinaigrette Recipe is best enjoyed fresh. Freezing cooked salmon is possible but avocado and salad greens do not freeze well and will become mushy. If you want to save salmon for later, freeze it before assembling the salad, then thaw and reheat when ready.
Reheating
When reheating leftover salmon, use a gentle method like warming in a low oven or microwave in short bursts to avoid drying out the fish. Reheat only the salmon and serve it with freshly tossed salad to preserve the luscious texture and flavors at their peak.
FAQs
Can I use canned salmon instead of fresh fillets?
While canned salmon can be used in a pinch, fresh salmon fillets provide a superior texture and flavor that make this salad truly special. If using canned, drain well and gently flake it over the salad.
Is this recipe suitable for meal prep?
Yes, but keep components like dressing and avocado separate until serving day to maintain freshness. Cook and store the salmon and prepare the salad ingredients ahead to save time.
Can I substitute the baby spinach for other greens?
Absolutely! Arugula, mixed baby greens, or kale can work beautifully, though some may alter the flavor profile slightly—arugula adds peppery notes while kale brings more heartiness.
What if I don’t have Dijon mustard?
You can substitute with yellow mustard or omit it, although Dijon helps emulsify the dressing and adds subtle complexity, making the vinaigrette creamier and more balanced.
How do I know when the salmon is cooked perfectly?
Look for salmon that flakes easily with a fork but still feels moist inside. The cooking times provided offer a medium doneness, but adjust based on your preference for firmer or rarer fish.
Final Thoughts
This Salmon Avocado Salad with Lemon Vinaigrette Recipe is a winner anytime you want something quick, fresh, and packed with flavor. The combination of creamy avocado, vibrant greens, and tender salmon drizzled with that zesty homemade dressing is truly something to savor. Give it a try—you might find this easy-to-make salad becoming one of your go-to favorites for effortless healthy meals!
Print
Salmon Avocado Salad with Lemon Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This vibrant Salmon Avocado Salad combines perfectly seared salmon fillets with a fresh mix of baby spinach, creamy avocado, cherry tomatoes, and red onion, all tossed in a zesty lemon vinaigrette. A quick and nutritious meal packed with healthy fats, protein, and fresh veggies—ideal for a light lunch or dinner.
Ingredients
Salmon
- 2 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Salad
- 5 ounces baby spinach
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
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 pepper until the dressing is emulsified and well combined. Set aside.
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and freshly ground black pepper.
- Heat the Skillet: Place a skillet over medium-high heat and add 1 tablespoon of olive oil, heating it until shimmering.
- Cook the Salmon Skin-Side Down: Place the salmon fillets skin-side down in the hot skillet and cook for 4 to 5 minutes, allowing the skin to crisp and the salmon to cook through about halfway.
- Flip and Finish Cooking: Carefully flip the salmon fillets and cook for another 2 to 3 minutes, or until cooked to your preferred doneness.
- Rest the Salmon: Remove the salmon from the heat and let it rest for a few minutes to retain its juices.
- Assemble the Salad: In a large bowl, combine the baby spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion.
- Toss with Lemon Vinaigrette: Drizzle the prepared lemon vinaigrette over the salad ingredients and toss gently to coat evenly.
- Plate the Salad: Divide the salad mixture among serving plates and carefully top each portion with a cooked salmon fillet.
- Serve Immediately: Serve the salmon avocado salad right away for the best flavor and texture.
Notes
- For perfectly cooked salmon, avoid overcooking; the fish should flake easily but remain moist.
- If you prefer, substitute baby spinach with mixed greens or kale for a different texture and flavor.
- The lemon vinaigrette can be adjusted in sweetness by varying the amount of honey to your taste.
- This salad is best enjoyed fresh but can be stored separately in the fridge for up to one day.
