Description
This salmon avocado salad is a healthy, nutrient-dense meal made with pan-seared salmon, creamy avocado, fresh vegetables, and a bright lemon vinaigrette.
Ingredients
Scale
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, peeled and sliced
- 1/4 cup red onion, chopped
- 2 tablespoons olive oil
- 2 salmon fillets
- Salt and black pepper, to taste
- 1 batch lemon vinaigrette
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Season the salmon fillets with salt and black pepper.
- Add the salmon fillets top-side down and cook for 4 to 5 minutes.
- Flip the salmon and cook for 2 to 3 minutes until mostly opaque with slight softness in the center.
- Divide the spinach, tomatoes, avocado, cucumber, and red onion between two bowls.
- Place the cooked salmon on top and drizzle with lemon vinaigrette before serving.
Notes
- Leftover dressing can be stored and used on future salads.
- For Whole30-style eating, omit any sweetener from the dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 732
- Sugar: 8g
- Sodium: 140mg
- Fat: 56g
- Saturated Fat: 9g
- Unsaturated Fat: 45g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 11g
- Protein: 40g
- Cholesterol: 94mg