If you’re looking for a dish that feels fresh, vibrant, and downright delicious, you have to try this Salmon Avocado Salad with Lemon Vinaigrette Recipe. It’s a perfect harmony of tender salmon, creamy avocado, crisp baby spinach, and zesty lemon dressing all coming together in just 20 minutes. This salad isn’t just a meal; it’s a celebration of flavor and nutrition that’s sure to brighten up any lunch or light dinner with minimal fuss and maximum taste.
Ingredients You’ll Need
This Salmon Avocado Salad with Lemon Vinaigrette Recipe depends on a handful of simple, fresh ingredients that are far from boring. Each element brings its own magic—whether it’s the rich, flaky salmon, the buttery avocado, or the tangy, vibrant dressing that ties everything together.
- Salmon fillets (2, about 6 ounces each): The star of the dish, packed with omega-3s and a beautifully delicate texture.
- Olive oil (1 tablespoon): For cooking the salmon, adds a subtle fruity richness and helps achieve a golden crust.
- Salt and freshly ground black pepper: Simple seasonings to enhance every bite of salmon and salad.
- Baby spinach (5 ounces): Tender and nutrient-dense, providing a fresh and slightly earthy base.
- Avocado (1, sliced): Creamy and smooth, balances the zingy dressing while adding healthy fats.
- Cherry tomatoes (1 cup, halved): Bright, juicy pops of sweetness and acidity that keep each forkful light and exciting.
- Red onion (1/4, thinly sliced): For a bit of sharpness and crunch that complements both salmon and avocado.
- Extra-virgin olive oil (1/4 cup): The base of the lemon vinaigrette, rich and robust for ultimate flavor depth.
- Fresh lemon juice (2 tablespoons): Lifts the whole dish with bright citrus notes in the vinaigrette.
- Dijon mustard (1 teaspoon): Adds a gentle tang and helps emulsify the dressing.
- Honey (1 teaspoon): A touch of natural sweetness to balance the acidity.
- Garlic clove (1, minced): For subtle warmth and earthiness in the dressing.
How to Make Salmon Avocado Salad with Lemon Vinaigrette Recipe
Step 1: Prepare the Lemon Vinaigrette
Start this Salmon Avocado Salad with Lemon Vinaigrette Recipe by whisking together the dressing ingredients. In a small bowl, combine extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper. Whisk until emulsified into a smooth, tangy vinaigrette that will bring brightness and a luscious finish to the salad.
Step 2: Cook the Salmon
Season the salmon fillets generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Carefully place the salmon skin-side down and cook for about 4 to 5 minutes until the skin crisps up beautifully. Flip the fillets and cook for another 2 to 3 minutes, or until done to your preferred level. Remove the salmon and allow it to rest, which will lock in moisture and keep every bite tender.
Step 3: Assemble the Salad
In a large bowl, toss baby spinach, sliced avocado, halved cherry tomatoes, and thinly sliced red onion. Drizzle the prepped lemon vinaigrette over the salad and gently toss to coat all the ingredients without mashing the avocado. This step infuses every element with that fresh citrusy zing while maintaining the salad’s vibrant color and texture.
Step 4: Serve and Enjoy
Divide the salad evenly onto plates, then crown each serving with a perfectly cooked salmon fillet. The combination of tender salmon on a bed of lively greens with creamy avocado and punchy tomatoes is truly irresistible. Serve immediately to enjoy the contrasts of warm fish with cool, crisp salad.
How to Serve Salmon Avocado Salad with Lemon Vinaigrette Recipe
Garnishes
A sprinkle of toasted nuts like slivered almonds or pine nuts adds an extra crunch and nutty aroma. Fresh herbs like dill or cilantro elevate the flavors and invite a lovely herbal freshness. For a pop of color and subtle heat, a few thin slices of red chili or a dusting of smoked paprika works wonders.
Side Dishes
This Salmon Avocado Salad pairs beautifully with fresh crusty bread or a warm baguette to scoop up any leftover vinaigrette. If you want to turn this into a fuller meal, simple roasted new potatoes or a light quinoa pilaf complement the flavors while keeping the dish balanced and nutritious.
Creative Ways to Present
Think beyond the standard bowl and try serving the salad in individual mason jars for a picnic perfect presentation. Alternatively, layering the ingredients in a clear glass bowl showcases the beautiful reds, greens, and salmon pink for an elegant, eye-catching display. Serving the salmon sliced atop the salad also invites a rustic, shareable vibe.
Make Ahead and Storage
Storing Leftovers
Place any leftover salad in an airtight container and refrigerate for up to 24 hours. It’s best to keep the dressing separate if possible to avoid wilting the spinach and avocado. Store cooked salmon separately wrapped in foil or plastic wrap to maintain moisture.
Freezing
This Salmon Avocado Salad with Lemon Vinaigrette Recipe is best enjoyed fresh, so freezing is not recommended for the whole dish due to avocado and fresh greens. However, you can freeze cooked salmon fillets separately in airtight containers for up to one month and thaw gently before use.
Reheating
To reheat salmon, gently warm it in a skillet over low heat or microwave briefly to avoid drying it out. Avoid reheating the salad greens; instead, toss fresh greens with leftover salmon and freshly made vinaigrette if needed to refresh the flavors.
FAQs
Can I use other types of greens instead of baby spinach?
Absolutely! You can swap baby spinach for arugula, mixed spring greens, or even kale if you prefer a heartier texture. Just adjust the amount and preparation—kale works best when massaged with a bit of vinaigrette to soften it.
Is it possible to grill the salmon instead of pan-searing?
Yes, grilling salmon adds a lovely smoky flavor and is a fantastic alternative. Just be sure to oil the grill grates to prevent sticking and watch the cooking time carefully to keep the salmon moist and flaky.
Can I make the lemon vinaigrette in advance?
Definitely! The vinaigrette can be made up to 3 days ahead and stored in the refrigerator in a sealed container. Just give it a good whisk or shake before using to recombine any separated ingredients.
What can I substitute for Dijon mustard in the vinaigrette?
If you don’t have Dijon mustard on hand, you can use yellow mustard, whole grain mustard, or even a small amount of mayonnaise for a creamy twist. Each will change the flavor slightly but keep the dressing emulsified.
How do I know when salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork, the flesh is opaque, and it has a slightly pink center (unless you prefer it fully opaque). Cooking times vary slightly with thickness, so keep an eye and test with a fork after the recommended cooking period.
Final Thoughts
This Salmon Avocado Salad with Lemon Vinaigrette Recipe has quickly become one of my favorite go-to meals because it feels special without being complicated. It’s fresh, nourishing, and packed with flavors that complement each other in the most delightful way. I can’t wait for you to try it yourself and discover how quickly it can brighten your table and day!
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
A vibrant and nutritious Salmon Avocado Salad featuring pan-seared salmon fillets atop a bed of baby spinach, avocado, cherry tomatoes, and red onion, all tossed in a zesty homemade lemon vinaigrette. Perfect for a quick, healthy meal packed with protein, healthy fats, and fresh vegetables.
Ingredients
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 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic, salt, and freshly ground black pepper until the mixture is emulsified. Set this flavorful vinaigrette aside.
- Season the Salmon: Pat the salmon fillets dry and season both sides with salt and freshly ground black pepper to enhance their natural flavor.
- Heat the Skillet: Place a skillet on the stove 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 hot skillet and cook for 4 to 5 minutes without moving them to develop a crispy skin and ensure even cooking.
- Flip and Finish Cooking: Carefully flip the salmon fillets and cook for an additional 2 to 3 minutes, or until the salmon reaches your preferred level of doneness.
- Rest the Salmon: Remove the cooked salmon from the heat and let it rest for a few minutes; this helps the juices redistribute for moist, tender fish.
- Assemble the Salad: In a large bowl, combine 5 ounces of 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 gently toss to evenly coat all components with the dressing.
- Plate the Salad: Divide the salad mixture among serving plates, arranging it attractively.
- Top with Salmon and Serve: Place a rested salmon fillet atop each salad plate and serve immediately for the freshest taste and optimal texture.
Notes
- For an extra crunch, consider adding toasted nuts such as almonds or walnuts to the salad.
- The lemon vinaigrette can be made in advance and stored in the refrigerator for up to 2 days.
- Ensure the skillet is hot before adding salmon to get a crispy skin.
- If preferred, substitute baby spinach with mixed greens or arugula.
- This salad is best served fresh to maintain the texture of avocado and greens.
