Salmon Salad with Avocado

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 2



  • 8 oz  salmon filets 2 pieces
  • 4 cups  baby spinach 
  • 2 tomatoes  chopped 
  • 1 avocado diced
  • 1 cucumber
  • 1/4 cup  red onion chopped
  • 1 orange or blood orange sliced
  • pieces salt and pepper  to taste 


  • 1/3 cup olive oil
  • 2  large lemons juiced (approx 1/3 cup juice)
  • 1 tsp   Dijon mustard 
  • 1/2 tsp honey, or maple syrup
  • 1-2 garlic cloves  minced
  • salt and pepper to taste


  • Heat some olive oil in a large pan over medium-high heat.  
    Pat your salmon fillets dry with a paper towel. This will ensure you get that golden brown crust. 
    Sprinkle some salt and pepper on top. Then place the fillets skin side up on the pan.  
    Let it sear for about 4-5 minutes, top side down first.  
    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.  
    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. 
    Add all of the ingredients for the dressing to a small bowl and whisk together. Add dressing to the salad. 
Keyword Vegetarian

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