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
Scale
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.