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
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 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.
