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A fresh Salmon Avocado Salad with seared salmon pieces, sliced avocado, and cherry tomatoes in a bowl.
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Salmon Avocado Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 585kcal

Ingredients

  • 2 (6 oz) salmon fillets
  • 1 tablespoon olive oil
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • 1 large avocado , sliced
  • 4 cups mixed baby greens
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hone y

Instructions

  • Season salmon fillets on both sides with salt and black pepper.
  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
  • Place salmon in the skillet skin-side up and sear for 4 to 5 minutes per side until the internal temperature reaches 145 degrees Fahrenheit.
  • Remove salmon from the skillet and allow it to rest for 3 minutes, then flake into large bite-sized pieces.
  • In a small mixing bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, and honey to create the vinaigrette.
  • In a large salad bowl, combine mixed baby greens, sliced red onion, and halved cherry tomatoes.
  • Toss the salad base with half of the prepared vinaigrette.
  • Arrange the flaked salmon and sliced avocado on top of the greens.
  • Drizzle the remaining vinaigrette over the salad and serve immediately.