Description
This vibrant Salmon Salad combines perfectly seared salmon fillets with crisp baby romaine, fresh cucumber, cherry tomatoes, red onion, and creamy avocado, all tossed in a zesty homemade lemon-dill vinaigrette. A refreshing, healthy meal ready in just 25 minutes, ideal for lunch or a light dinner.
Ingredients
Scale
Salmon and Dressing
- 4 – 4-ounce skinless salmon fillets
- 8 Tablespoons olive oil (plus extra for cooking)
- 6 Tablespoons fresh lemon juice
- 2 Tablespoons red wine vinegar
- 2 Tablespoons fresh dill, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Fresh cracked black pepper, to taste
Salad
- 6 cups baby romaine lettuce
- 1 English cucumber, diced
- 1 pint halved grape or cherry tomatoes (preferably baby heirloom grape tomatoes)
- ½ red onion, diced
- 1 avocado, sliced or diced
Instructions
- Prepare Salmon: Remove the salmon fillets from their packaging and pat dry with paper towels. Let them sit at room temperature for about 15 minutes to ensure even cooking.
- Make Dressing: In a mason jar or measuring cup, combine the olive oil, fresh lemon juice, red wine vinegar, minced dill, dried oregano, salt, and freshly cracked black pepper. Close the lid tightly and shake vigorously until well combined. Alternatively, whisk the ingredients together thoroughly.
- Coat Salmon with Dressing: Pour ½ cup of the dressing into a shallow dish. Coat each salmon fillet evenly on both sides with the dressing and set aside to marinate briefly.
- Heat Skillet: Warm a steel skillet over medium heat. After a few minutes, flick a drop of water onto the surface; if it sizzles and dances, the pan is ready for cooking.
- Cook Salmon: Add 1 tablespoon of olive oil to the skillet. Place two salmon fillets in the pan without crowding them; cook in batches if necessary. Set a timer for 4 minutes and avoid moving the fillets to develop a nice sear.
- Flip and Finish Cooking: After 4 minutes, gently flip each fillet to the other side. Cook for another 4 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare doneness.
- Rest Salmon: Remove cooked fillets to a plate and keep warm while you prepare the salad.
- Assemble Salad: In a large bowl or tray, combine baby romaine lettuce, diced cucumber, halved tomatoes, diced red onion, and cooked salmon pieces.
- Toss with Dressing: Drizzle the remaining dressing over the salad ingredients and toss gently to coat everything evenly. Add sliced or diced avocado last to prevent browning.
- Serve: Plate the salad immediately for the freshest flavor and texture.
Notes
- Allowing the salmon to rest at room temperature before cooking helps it cook evenly.
- Use a thermometer to ensure salmon is perfectly cooked to your liking, with 120°F being medium-rare.
- You can prepare the dressing in advance and store it refrigerated for up to 3 days.
- For a dairy-free and gluten-free meal, this salad fits perfectly.
- Add toasted nuts or seeds for extra crunch if desired.
- If preferred, swap out baby romaine lettuce for mixed greens or arugula for variation.