Description
A fresh and nutritious salmon avocado salad featuring crispy seared salmon, creamy avocado, and vibrant vegetables, finished with a zesty and slightly spicy dressing.
Ingredients
- 2 salmon fillets (6 oz each, preferably wild, skin-on)
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon toasted sesame seeds
- 2 tablespoons sriracha mayo
- Salt to taste
- Black pepper to taste
Instructions
- Pat the salmon fillets dry with paper towels and season evenly with smoked paprika, salt, and black pepper.
- Heat olive oil in a nonstick or stainless skillet over medium heat.
- Place the salmon skin-side down and cook for 4 to 5 minutes until the skin is crispy.
- Flip the salmon carefully and cook for another 3 to 4 minutes until fully cooked and flaky.
- Remove from the pan and let the salmon rest for 2 to 3 minutes.
- Meanwhile, slice the avocado, halve the cherry tomatoes, and thinly slice the red onion.
- Arrange the vegetables in a serving bowl or plate.
- Place the salmon on top, either whole or flaked.
- Drizzle with lemon juice and add the sriracha mayo.
- Sprinkle toasted sesame seeds on top and serve immediately.
Notes
- Use fresh salmon for best flavor and texture.
- Do not overcook the salmon to keep it moist and tender.
- Slice avocado just before serving to prevent browning.
- Add cucumber or greens for extra freshness.
- Swap sriracha mayo with Greek yogurt dressing for a lighter option.
- Store leftovers in the refrigerator for up to 2 days.
- Keep salmon separate from vegetables when storing for best texture.
- Reheat salmon gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg
