Description
This avocado salmon salad is loaded with all of the best salad ingredients; crisp cucumber and lettuce, and juicy pan seared salmon. The lemon dill dressing is so easy and gives this salad amazing fresh flavor.
Ingredients
Scale
- 1 lb boneless, skinless salmon filets, cut into 4 fillets
- 1 tsp garlic salt
- 1/8 tsp freshly ground black pepper
- 1/2 Tbsp olive oil
- 3 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
- 2 Tbsp finely chopped dill
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1 medium head romaine lettuce, chopped (6 cups)
- 1/2 English cucumber, sliced
- 6 radishes, thinly sliced
- 1/2 small red onion, thinly sliced (1/2 cup)
- 2 avocados, pitted, peeled and sliced
Instructions
- Step: In a small bowl, whisk together 3 Tbsp lemon juice, 3 Tbsp olive oil, 2 Tbsp dill, 1 tsp sea salt and 1/8 tsp black pepper; stir and set aside.
- Step: Season both sides of salmon filets with 1 tsp garlic salt and 1/8 tsp pepper.
- Step: Heat 1/2 Tbsp oil in a large nonstick pan over medium heat, add salmon and cook 3-4 minutes per side until golden and cooked through.
- Step: Remove salmon to a plate, spoon 1 teaspoon of the dressing over each filet, and set aside to cool to room temperature.
- Step: Arrange 6 cups romaine lettuce, sliced English cucumber, sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados in a salad bowl.
- Step: Drizzle with remaining lemon dressing, toss to combine, divide between 4 plates and top each plate with a salmon filet.
Notes
For variety, the cooked salmon can be broken into bite-sized chunks and tossed into the salad. To keep the vegetables crisp, do not add the dressing until ready to serve.
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Sugar: 2 g
- Sodium: 1224 mg
- Fat: 33 g
- Saturated Fat: 4 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 62 mg
Keywords: Avocado Salmon Salad