Salmon Avocado Salad
This salmon avocado salad is a healthy salad recipe that’s big on nutrients and flavor. A moist, pan seared salmon is layered on top of spinach, avocado, tomatoes, and red onions. Then drizzled with a homemade lemon vinaigrette. It’s light yet filling, and simple enough to be made in under 20 minutes.
Lately, many of you have been asking for more salmon recipes. And If quick dinners are your thing, you’ll be happy to hear this salmon avocado salad comes together in a flash.
It’s layered with fresh and savory flavors, making it the perfect summer salad. But keep reading for a few tips on how to shop for salmon, sear it perfectly, and store it. Let’s dive in.
What Type Of Salmon To Buy
For this recipe, you’ll need fresh salmon filets. But for the best quality, here’s a few things to consider.
Wild vs. Farmed Salmon
Typically, you want to look for wild Sockeye, Coho or King salmon. Wild-caught simply means that they’re caught in their natural environment. Which makes them have a healthier fatty acid profile due to their diet filled with natural organisms.
Meanwhile, farmed salmon can be a gamble due to the many issues associated with the fish farming industry. From the fish being raised in enclosed tanks to being fed with unnatural ingredients – let’s just say it’s not good for us or the environment.
You can read more about wild versus farmed salmon, as I have a more in-depth post.
Fresh vs. Frozen Salmon
Similar to how I shop for shrimp, frozen wild Alaskan salmon might be the better option. Often the “fresh” salmon at your grocery store is not as favorable a variety and you don’t know how long it’s been sitting out. Unless you know for a fact that your local fish market serves fresh catches of the day, go the safe route and buy frozen salmon fillets.
Salmon Avocado Salad Ingredients
What I love most about this salad is how simple and easy the ingredients are. Here’s what’s in it:
- Salmon: You can’t beat wild Alaskan salmon for the best flavor and most nutrients!
- Baby Spinach: I’m always a fan of spinach but any greens will work.
- Tomatoes: You can use any vine-ripened tomatoes or cherry tomatoes as well.
- Avocado: For that dose of healthy fat and creamy texture.
- Cucumber: A small cucumber adds that crisp and refreshing flavor.
- Red Onion: Can’t beat red onion in salads for that sweet, but punchy taste.
How to Cook Salmon
Remember that salmon cooks quickly, and you don’t want an overcooked that’s dry and bland. So, I say go the pan seared salmon route – which is an easy method for a perfectly cooked and moist fillet.
- Prep the pan. Heat some olive oil in a large pan over medium-high heat.
- Pat dry the fillets. Pat your salmon fillets dry with a paper towel so you are able to get that golden brown crust!
- Season it up. Sprinkle some salt and pepper on top, then gently place the fillets skin side up on the pan.
- Searing time. Let the salmon sear for 4 to 5 minutes with the top side down first.
- Flip it carefully. Gently flip the salmon over and let it cook for another 2-3 minutes, depending on thickness. Remember that salmon will continue cooking even when removed from the heat, so a little softness in the middle is fine.
Assembling the Salmon Avocado Salad
As you’re searing the salmon, prep the rest of the ingredients. Chop up the tomatoes, avocado, cucumber, and red onion. Then whisk together the dressing. Voila – your prep work is done!
Now comes the easy part. Divide the spinach into two large salad bowls. Then layer on the rest of the ingredients, add the salmon, and drizzle the dressing. Now tell me that wasn’t doable?
More Easy Salmon Recipes
Let’s just say I’m a big fan of salmon and eat it weekly. So if you’re trying to include more seafood into your weeks – these salmon recipes are a great starting point! And if you’ve got leftover avocado, don’t let them go to waste with these easy avocado recipes.
Salmon Avocado Salad
Salmon Avocado Salad
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, peeled and sliced
- 1/4 cup red onion, chopped
- 2 tablespoon olive oil
- 2 salmon filets
- salt and pepper, to taste
- 1 recipe lemon vinaigrette
- Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
- Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
- Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
- Mix the dressing ingredients together in a small bowl and drizzle on top.
- You can use the leftover dressing on future salads or as a marinade for meat. It’s great on chicken as well!
- To make this Whole30 just leave the sweetener out of the dressing.
Recipe originally posted Aug 2014, but updated with new photos and information.