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
Scale
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.
