Salmon Avocado Salad Recipe

Prepare salmon

Pat the salmon fillets dry with paper towels. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper. Let rest 5 minutes at room temperature.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil and heat until shimmering. Place salmon in the skillet, presentation side down first (skin side down if present). Sear without moving for 3-4 minutes until a golden crust forms. Flip and cook 2-4 minutes more until the internal temperature reaches 125-130°F (52-54°C) for medium-rare to medium, or longer to your preferred doneness. Remove salmon to a plate and let rest 3 minutes, then flake or slice into 1/2-inch thick pieces.

Prepare avocado

While the salmon rests, cut the avocado in half, remove the pit, and peel or scoop out the flesh. Slice into thin slices or cubes. Sprinkle with a small pinch of salt to enhance flavor and prevent browning if serving immediately.

Assemble greens

Place 6 cups mixed salad greens in a large bowl or on serving plates. Add 1 cup julienned or shredded carrots and gently toss with about half the vinaigrette (see vinaigrette directions) to lightly coat the leaves.

Top and serve

Arrange the seared salmon pieces over the dressed greens. Fan avocado slices on top of each portion. Spoon any resting juices from the salmon over the salad for extra flavor. Garnish with chopped dill or parsley and serve with lemon wedges, passing extra vinaigrette on the side.

Make the vinaigrette while the salmon cooks: In a small bowl or jar combine 3 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust seasoning with more salt, pepper, or lemon if needed.

Reserve a tablespoon of vinaigrette to drizzle over the salmon after plating if desired.

If using, sprinkle 1 tablespoon chopped fresh dill or parsley over the finished salad and serve lemon wedges alongside to squeeze over the salmon and avocado for brightness.