Description
This Salmon Avocado Salad is a quick, nutritious, and flavorful dish combining perfectly pan-seared salmon fillets with fresh baby spinach, creamy avocado, juicy cherry tomatoes, and a zesty homemade lemon vinaigrette. Ready in just 20 minutes, it’s ideal for a healthy lunch or light dinner packed with protein and vibrant flavors.
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 freshly ground black pepper until the mixture is emulsified and smooth. Set aside for later use.
- Season the Salmon: Pat the salmon fillets dry and season both sides generously with salt and freshly ground black pepper to enhance the flavors during cooking.
- Heat the Skillet: Place a skillet on medium-high heat and add 1 tablespoon of olive oil. Allow the oil to heat until shimmering but not smoking to ensure a perfect sear.
- Cook Skin-Side Down: Place the salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4 to 5 minutes to develop a crisp skin and properly cook the underside.
- Flip and Finish Cooking: Carefully flip the salmon fillets over and continue cooking for an additional 2 to 3 minutes, or until the salmon reaches your preferred degree of doneness.
- Rest the Salmon: Remove the skillet from heat and let the salmon rest for a few minutes to allow the juices to redistribute, ensuring moist and tender fillets.
- Assemble the Salad: In a large bowl, combine baby spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients evenly.
- Plate and Serve: Divide the salad mixture between two plates. Top each salad with one cooked salmon fillet.
- Enjoy: Serve immediately while the salmon is still warm, making for a fresh, healthy, and flavorful meal.
Notes
- For best flavor, use fresh, high-quality salmon fillets with skin on to get a crispy texture when seared.
- You can substitute baby spinach with mixed greens or arugula for different flavor profiles.
- The lemon vinaigrette can be made ahead and refrigerated for up to 2 days.
- If you prefer cooked salmon without skin, remove the skin before cooking or after cooking carefully.
- This salad is best enjoyed fresh; avoid storing it with the dressing to keep the greens crisp.
