Salmon Avocado Salad Recipe

Prep the salmon

Pat salmon fillets dry with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Squeeze juice from half a lemon over the fillets and let rest at room temperature for 10 minutes.

Cook the salmon

Heat a grill pan or nonstick skillet over medium-high heat until hot. Place salmon skin-side down and cook without moving for 4–5 minutes until the skin is crisp and the salmon releases easily. Flip and cook 2–3 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C). Remove from heat and transfer to a plate to cool to lukewarm or room temperature (about 8–10 minutes).

While salmon rests, heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium heat. Add sliced mushrooms in a single layer and cook undisturbed for 3 minutes to brown. Stir, add minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook 1–2 minutes more until mushrooms are tender and garlic is fragrant. Remove from heat and set aside to cool slightly.

Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 tablespoon minced shallot, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning. Keep refrigerated until ready to toss; bring to room temperature before dressing the greens if chilled.

Prepare vegetables: halve cherry tomatoes, pit and slice avocados into 8 wedges each (leave in large pieces), thinly slice jalapeño (remove seeds if less heat desired), and roughly chop cilantro leaves.

Toss the greens: In a large bowl, combine 6 cups mixed greens with half of the vinaigrette (about 1.5 tablespoons). Gently toss to coat evenly—do not overdress. Taste and add more vinaigrette if desired.

Build the salad: Divide dressed greens onto 4 plates or two large serving plates. Arrange halved tomatoes, avocado slices, sliced jalapeño, sautéed mushrooms and cilantro over the greens. Break the cooked salmon into large flakes and place on top of each salad portion.

Finish and serve: Sprinkle 1/2 cup crumbled feta evenly over the salads. Drizzle each portion with the remaining vinaigrette if desired, and finish with a light drizzle of 1 teaspoon extra-virgin olive oil and an optional lemon wedge. Serve immediately while salmon is still slightly warm or at room temperature.