Salmon Avocado Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, thinly slice the cucumber, and very thinly slice the red onion. Place greens in a large bowl and arrange tomatoes, cucumber and onion nearby for plating.

Prepare avocado

Cut the avocado in half, remove the pit, and score the flesh in a crosshatch pattern. Scoop out with a spoon and place in a small bowl. Lightly squeeze 1/2 tablespoon lemon juice over the avocado to slow browning and season with a pinch (about 1/8 tsp) of salt and a tiny grind of pepper. Alternatively, slice the avocado for plating if preferred.

Season salad base

Toss the salad greens with half of the dressing (see Dressing section) just before plating so leaves don't wilt. Reserve remaining dressing for the salmon and finishing if desired.

Season the salmon

Pat the salmon dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp freshly ground black pepper (use the amounts listed in Salad section). Let rest at room temperature for 5 minutes while you heat the pan.

Heat the pan

Place a large nonstick or stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Cook the salmon

Place the salmon flesh-side down in the hot pan. Cook undisturbed for 3–4 minutes until a golden crust forms. Flip and reduce heat to medium. Add 1 teaspoon butter and 1 teaspoon minced garlic to the pan. Tilt the pan slightly and spoon the melted butter and garlic over the salmon (baste) for another 2–3 minutes for medium doneness (internal temp 125–130°F / 52–54°C). For well-done, cook another 1–2 minutes. Remove salmon to a plate and let rest 2 minutes, then flake into large chunks.

Finish

Drizzle the cooked salmon with a small amount (about 1/2 tablespoon) of the remaining dressing or 1 teaspoon olive oil to add sheen. Sprinkle chopped dill over the salmon.

Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl or jar. Taste and adjust acidity or seasoning. If you prefer a creamier dressing, whisk in 1 tablespoon plain yogurt or mayonnaise (optional).

Divide the dressed salad greens among 2 plates (see Servings). Arrange cucumber slices, cherry tomato halves and avocado pieces on top of the greens. Spoon large flakes of the rested salmon over the salad.

Finish with a drizzle of any remaining dressing, a light drizzle (about 1 teaspoon) of extra-virgin olive oil, a sprinkle of chopped dill, and a final pinch of salt and fresh cracked pepper to taste. Serve immediately with lemon wedges on the side.