Salad With Salmon Recipe

Prepare vegetables

Wash and dry the mixed salad greens thoroughly; place them in a large bowl. Halve the cherry tomatoes, thinly slice the cucumber and red onion, slice the avocado just before plating to avoid browning. Add the capers and chopped fresh dill to the bowl but hold off on tossing until just before serving.

Make the dressing while the salmon cooks. In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning; set aside at room temperature.

Season salmon

Pat salmon fillets dry with paper towels. Rub both sides with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp lemon zest.

Cook salmon (pan-sear method)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add a thin film of oil if necessary. Place salmon fillets skin-side down (if skin-on) and press gently with a spatula for 10–15 seconds to prevent curling. Sear skin-side down for 4–5 minutes until the skin is crisp and the fillet is cooked roughly two-thirds of the way up the side. Flip and cook an additional 1.5–3 minutes, depending on thickness, until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. For skinless fillets, sear 3–4 minutes first side, then 2–3 minutes second side. Remove from heat and let rest 2 minutes.

Alternative: oven method

Preheat oven to 400°F (200°C). Place seasoned fillets on a baking sheet lined with parchment or foil. Roast for 8–12 minutes depending on thickness until desired doneness (125–130°F for medium-rare). Remove and rest 2 minutes.

Break into serving pieces

Using a fork, gently flake each rested fillet into large chunks. Leave some pieces with skin attached if desired for texture.

Toss the salad greens, tomatoes, cucumber, red onion, capers and dill with about two-thirds of the dressing in the large bowl so leaves are lightly coated. Taste and add more dressing if needed.

Divide the dressed salad between two plates or bowls. Top each portion with avocado slices and arrange the flaked salmon pieces over the salad.

Drizzle a little of the remaining dressing over the salmon and finish with a squeeze of fresh lemon juice and additional dill, if desired. Serve immediately with lemon wedges on the side.