Description
A fresh, healthy, and satisfying salad featuring pan-seared wild salmon, creamy avocado, crisp vegetables, and a zesty lemon vinaigrette—ready in just 20 minutes.
Ingredients
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2 wild-caught salmon fillets (6 oz each)
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4 cups baby spinach or mixed greens
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1 large avocado, sliced
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1 cup cherry tomatoes, halved
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½ cucumber, sliced
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¼ red onion, thinly sliced
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Lemon Vinaigrette:
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3 tbsp olive oil
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2 tbsp fresh lemon juice
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1 tsp Dijon mustard
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½ tsp honey or maple syrup
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Salt & pepper to taste
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Instructions
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Pat salmon dry and season with salt and pepper.
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Heat oil in skillet over medium-high. Sear salmon skin-side up for 4–5 mins, then flip and cook 2–3 mins more. Set aside.
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Whisk vinaigrette ingredients in a bowl until well combined.
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Assemble salad: layer greens, tomatoes, cucumber, onion, and avocado in bowls.
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Top with salmon fillets and drizzle with dressing. Serve immediately.
Notes
- For best texture, let salmon rest 2 minutes before adding to salad.
- Use arugula or romaine instead of spinach for variety.
- Swap Dijon with honey mustard for a sweeter dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish
- Method: Pan-seared
- Cuisine: American, Mediterranean