There is something genuinely delightful about the fresh, vibrant flavors packed into this Avocado Salmon Salad Recipe. It brings together succulent, perfectly cooked salmon and creamy, buttery avocado with crisp romaine and zesty lemon-dill dressing. Each bite bursts with texture and brightness, making it an ideal dish for a light lunch or an impressive dinner that feels both wholesome and indulgent. Whether you’re a salmon lover or just discovering how avocado can elevate a salad, this recipe will quickly become a go-to favorite you’ll want to share time and time again.
Ingredients You’ll Need
Gathering all the ingredients for this Avocado Salmon Salad Recipe is truly straightforward, yet each component plays a crucial role in the final result. From the rich, flaky salmon to the crunchy radishes and aromatic dill, every element combines to deliver a vibrant palette of flavors and textures that complement each other beautifully.
- 1 lb salmon filets, boneless, skinless: Choose fresh, high-quality salmon to ensure tender, flavorful fillets that hold up well when cooked.
- 1 tsp garlic salt: Adds a subtle garlicky kick while seasoning the fish perfectly.
- 1/8 tsp freshly ground black pepper: Freshly ground pepper enhances the savory notes of the salmon.
- 1/2 Tbsp olive oil to sauté: Helps sear the salmon evenly while imparting a mild fruity aroma.
- 3 Tbsp lemon juice (from 2 medium lemons): Provides bright acidity that wakes up the whole salad.
- 3 Tbsp extra virgin olive oil: Adds richness and smooth body to the dressing.
- 2 Tbsp dill (finely chopped): Offers a fresh, herbaceous lift that complements both salmon and avocado.
- 1 tsp sea salt: Balances flavors in the dressing perfectly without overpowering.
- 1/8 tsp black pepper: Adds a gentle warmth to the dressing.
- 1 romaine lettuce (1 medium head or 6 cups chopped): Crisp and sturdy, it forms the refreshing green base.
- 1/2 English cucumber (sliced): Adds a cool, juicy crunch to every forkful.
- 6 radishes (thinly sliced): Their peppery bite contrasts beautifully with creamy avocado.
- 1/2 small red onion (1/2 cup thinly sliced): Gives a sharp, sweet note to balance the salad.
- 2 avocados (pitted, peeled and sliced): The star ingredient for creamy texture and buttery flavor.
How to Make Avocado Salmon Salad Recipe
Step 1: Prepare the Lemon-Dill Dressing
Start by whisking together 3 tablespoons of fresh lemon juice, 3 tablespoons of extra virgin olive oil, 2 tablespoons of finely chopped dill, 1 teaspoon of sea salt, and a pinch of black pepper in a small bowl. This dressing is the flavor powerhouse of the recipe, providing tangy brightness and fresh herbal notes that perfectly complement the salmon and avocado. Set it aside while you tackle the salmon.
Step 2: Season the Salmon Filets
Season both sides of your salmon filets generously with 1 teaspoon of garlic salt and 1/8 teaspoon of freshly ground black pepper. This straightforward seasoning ensures the natural flavor of the salmon shines through with just enough kick to enhance every bite without overwhelming it.
Step 3: Sear the Salmon
Heat half a tablespoon of olive oil in a large nonstick pan over medium heat. When the oil is hot, add the seasoned salmon filets. Cook for about 3 to 4 minutes on each side until the exterior is golden brown and the fish flakes easily with a fork. Transfer the salmon to a plate and spoon a teaspoon of the lemon-dill dressing over each filet. This adds moisture and infuses the cooked salmon with herbaceous flavor. Let the fillets cool to room temperature, which helps maintain their texture when served on the salad.
Step 4: Assemble the Salad
In a large salad bowl, arrange the fresh ingredients: 6 cups of chopped romaine lettuce, sliced English cucumber, thinly sliced radishes, 1/2 cup of thinly sliced red onion, and the creamy sliced avocados. Drizzle the remaining lemon-dill dressing over everything and toss gently but thoroughly to combine all the flavors evenly. Divide the dressed salad among four plates and top each with one salmon filet. This assembly showcases a perfect blend of colors, textures, and flavors that will excite your taste buds from the first forkful.
How to Serve Avocado Salmon Salad Recipe
Garnishes
To elevate your Avocado Salmon Salad Recipe even further, consider sprinkling some toasted pine nuts or sliced almonds on top for a welcome crunch. Fresh dill sprigs or a light dusting of smoked paprika also add visual appeal and an extra layer of flavor that pairs wonderfully with the lemon-dill profile.
Side Dishes
This salad is substantial on its own but pairs beautifully with light sides like crusty artisan bread, garlic-infused flatbread, or a simple quinoa pilaf. If you want a heartier meal, roasted sweet potatoes or a chilled couscous salad will work great alongside, balancing the fresh, cool notes of the salad.
Creative Ways to Present
Presentation can be the cherry on top of this delightful dish. Serve the salmon fillets nestled over a colorful bed of salad in individual glass bowls or elegant wide-rimmed plates to showcase the vibrant ingredients. For casual gatherings, arrange the salad in a beautiful wooden bowl and let guests build their own plates. You can even stuff butter lettuce leaves with bits of salad and salmon for a fun, finger-food twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Avocado Salmon Salad Recipe, it’s best to store the salad and salmon separately in airtight containers. The salad ingredients can stay crisp for up to two days refrigerated, but avocado tends to brown quickly, so squeeze a little lemon juice over the slices before storing to keep them fresh longer.
Freezing
This dish is not well suited for freezing because of the fresh vegetables and avocado, which can become mushy when thawed. However, the cooked salmon filets themselves can be frozen before assembling the salad. Wrap them tightly and freeze for up to two months. Thaw in the refrigerator before reheating and assembling the salad.
Reheating
When reheating leftover salmon, use a gentle method such as warming in a low oven (about 250°F) for 10-15 minutes or briefly in a microwave on low power. Avoid overheating to prevent drying it out. Refrain from reheating the salad itself; instead, toss fresh vegetables and avocado with any leftover dressing and top with reheated salmon.
FAQs
Can I use canned salmon for this Avocado Salmon Salad Recipe?
While fresh salmon yields the best texture and flavor, you can substitute with canned salmon if you’re in a pinch. Just be sure to drain it well and adjust the seasoning to compensate for any saltiness.
What type of avocado is best for this recipe?
Choose ripe but firm Hass avocados for a creamy texture without being too mushy. They hold their shape well when sliced and blend beautifully with the other salad ingredients.
Is this salad suitable for meal prep?
Absolutely! Keep the salmon and dressing separate from the veggies and avocado during storage, then assemble just before eating to maintain freshness and texture.
Can I substitute the dill if I don’t have any?
If you don’t have dill, fresh tarragon or parsley can be a nice alternative. They won’t mimic the exact flavor but will provide that fresh herbal brightness the salad needs.
Is this salad gluten-free and keto-friendly?
Yes! This Avocado Salmon Salad Recipe is naturally gluten-free and keto-friendly, packed with healthy fats and protein while being low in carbohydrates.
Final Thoughts
There is something truly special about the combination of creamy avocado and perfectly cooked salmon on a bed of crisp greens, all tied together by the tangy lemon-dill dressing. This Avocado Salmon Salad Recipe isn’t just a meal; it’s a celebration of fresh ingredients and simple preparation that invites you to enjoy vibrant, nourishing food any day of the week. Go ahead, give it a try—you might just find your new favorite salad that you’ll want to make again and again.
Print
Avocado Salmon Salad Recipe
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
This Avocado Salmon Salad is a fresh and flavorful dish featuring tender, pan-seared salmon fillets served over a bed of crisp romaine lettuce, sliced cucumbers, radishes, red onions, and creamy avocado. The salad is elegantly dressed with a homemade lemon dill vinaigrette, making it a perfect healthy and satisfying meal for lunch or dinner.
Ingredients
Salmon and Seasoning
- 1 lb salmon filets, boneless, skinless (Cut into 4 fillets)
- 1 tsp garlic salt
- 1/8 tsp freshly ground black pepper
- 1/2 Tbsp olive oil (for sautéing)
Dressing
- 3 Tbsp lemon juice (from 2 medium lemons)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp dill (finely chopped)
- 1 tsp sea salt
- 1/8 tsp black pepper
Salad Ingredients
- 1 romaine lettuce (1 medium head or 6 cups chopped)
- 1/2 English cucumber (sliced)
- 6 radishes (thinly sliced)
- 1/2 small red onion (1/2 cup thinly sliced)
- 2 avocados (pitted, peeled, and sliced)
Instructions
- Prepare the Dressing: In a small bowl, whisk together 3 tablespoons of lemon juice, 3 tablespoons of extra virgin olive oil, 2 tablespoons of finely chopped dill, 1 teaspoon of sea salt, and 1/8 teaspoon of black pepper until well combined. Set the dressing aside to allow the flavors to meld.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with 1 teaspoon of garlic salt and 1/8 teaspoon of freshly ground black pepper or to taste.
- Cook the Salmon: Heat 1/2 tablespoon of olive oil in a large nonstick pan over medium heat. When the oil is hot, add the seasoned salmon fillets. Cook each side for 3 to 4 minutes until the fillets are golden brown and cooked through. The exact cooking time depends on the thickness of the salmon. Transfer the cooked salmon to a plate and spoon 1 teaspoon of the prepared lemon dill dressing over each filet. Allow the salmon to cool to room temperature.
- Assemble the Salad: In a large salad bowl, combine 6 cups of chopped romaine lettuce, sliced English cucumber, thinly sliced radishes, 1/2 cup thinly sliced red onion, and sliced avocados. Drizzle the remaining lemon dill dressing over the salad and toss gently until everything is coated evenly.
- Serve: Divide the dressed salad among 4 plates. Top each plate with a lemon-dressed salmon filet. Serve immediately and enjoy the vibrant, fresh flavors.
Notes
- Use fresh dill for the most vibrant flavor in the dressing.
- If you prefer, substitute the romaine lettuce with mixed greens or baby spinach.
- To ensure the salmon cooks evenly, try to select fillets of similar thickness.
- For a spicy kick, add a pinch of red pepper flakes to the dressing.
- Avocados are best sliced shortly before serving to prevent browning.
- Leftover salad can be stored separately from the salmon and dressing for up to 24 hours.
