Salmon Salad with Avocado
Ingredients
Salad
- 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
Dressing
- 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
Instructions
- 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.