Avocado Salmon Salad Recipe
This avocado salmon salad is a refreshing and nutritious dish packed with vibrant flavors. Juicy, pan-seared salmon pairs beautifully with creamy avocado, crisp romaine, and crunchy vegetables, all tossed in a zesty lemon-dill dressing. It’s a wholesome, satisfying meal perfect for lunch or dinner.
Equipment
- Small mixing bowl
- Whisk
- Large nonstick pan
- Spatula or tongs
- Measuring spoons and cups
- Cutting board and knife
- Large salad bowl
- Salad tongs optional
Ingredients
Lemon Dill Salad Dressing
- 1 tsp sea salt
- 3 tbsp lemon juice from 2 medium lemons
- 2 tbsp dill, finely chopped
- ⅛ tsp black pepper
- 3 tbsp extra virgin olive oil
Salmon Salad
- ½ tbsp olive oil to sauté
- 1 lb salmon filets, boneless, skinless, Cut into 4 fillets
- ⅛ tsp freshly ground black pepper
- 1 tsp garlic salt
Avocado Salmon Salad
- 6 radishes, thinly sliced
- 1 romaine lettuce
- ½ small red onion sliced
- 2 avocados pitted, peeled, and sliced
Instructions
- In a small bowl, whisk together lemon juice, olive oil, dill, sea salt, and black pepper until well combined, then set the dressing aside.
- Season both sides of the salmon filets with garlic salt and black pepper.
- Heat oil in a nonstick pan over medium heat, then cook the salmon for about 3-4 minutes per side until golden and fully cooked.
- Once done, transfer to a plate and drizzle a teaspoon of dressing over each filet, allowing them to cool to room temperature.
- In a large salad bowl, layer romaine lettuce, sliced cucumber, radishes, red onion, and avocado.
- Pour the remaining dressing over the salad and toss gently to coat.
- Divide the salad onto four plates and place a salmon filet on top of each before serving.
Notes
- To prevent avocados from browning, toss them in a little lemon juice before adding them to the salad.
- For extra crunch, sprinkle toasted almonds, sunflower seeds, or croutons over the salad.
- If using skin-on salmon, sear skin-side down first for a crispier texture before flipping.