Salmon Salad Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 1 tbs olive oil. In a small bowl, combine smoked paprika, 0.5 tsp ground cumin, 0.5 tsp garlic powder, 0.5 tsp black pepper and 0.5 tsp kosher salt. Rub spice mix evenly over top flesh side and lightly on skin side of each fillet.

Cook salmon

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot. Add a thin film of oil or a nonstick spray. Place salmon fillets skin-side down and cook without moving 3 to 4 minutes, until skin is crisp and the edges begin to turn opaque. Carefully flip and cook 2 to 3 minutes more for medium (internal temperature ~125–130°F / 52–54°C) or longer to desired doneness. Remove to a plate and let rest 3 minutes, then flake or slice into large chunks for the salad.

Make the dressing while the salmon rests. In a blender or small food processor, combine 0.5 cup Greek yogurt, 2 tsp mayonnaise, 0.5 cup packed cilantro leaves, 2 tbs fresh lime juice, 1 tsp honey, 1 tsp extra-virgin olive oil, 1 minced garlic clove, 0.25 tsp ground cumin, 0.5 tsp salt and 0.25 tsp black pepper. Blend until smooth. If too thick, add up to 1 tbs water and blend to desired consistency. Taste and adjust salt, lime or honey as needed. Refrigerate briefly if not using immediately.

Prepare vegetables: Wash and dry 4 cups mixed baby greens and place in a large bowl or divide between two plates. Halve 12 baby heirloom tomatoes. Thinly slice 0.25 red onion into half-moons and soak in cold water for 5 minutes if you prefer milder onion flavor, then drain. Pit and peel 1 avocado; slice or dice just before assembly to prevent browning.

Toast pumpkin seeds (optional step if seeds are not pre-toasted): Heat a small dry skillet over medium heat. Add 3 tbs pumpkin seeds and toast, stirring frequently, 2–3 minutes until fragrant and slightly popping. Remove from heat and cool.

Assemble the salad: Arrange baby greens on plates or a serving platter. Scatter halved tomatoes, sliced red onion, avocado pieces and toasted pumpkin seeds over the greens. Place the flaked or sliced blackened salmon on top in portions. Sprinkle 0.5 cup shaved Parmesan evenly over the salads.

Dress and serve: Drizzle creamy cilantro dressing over each salad (about 2–3 tbs per serving, or serve on the side). Finish with an extra grind of black pepper and lemon wedges if desired. Serve immediately so salmon remains warm and avocado stays fresh.