This Salmon Avocado Salad is a fresh and satisfying meal featuring pan-seared salmon, creamy avocado, crisp spinach, and juicy cherry tomatoes, all tossed in a zesty lemon vinaigrette. Packed with omega-3s, fiber, and protein, it’s a healthy and delicious option for lunch or dinner.

Why You’ll Love This Recipe

Quick & Easy – Ready in just 20 minutes for a hassle-free meal.
Rich in Nutrients – Loaded with heart-healthy fats, protein, and antioxidants.
Light Yet Satisfying – Perfectly balanced for a filling but refreshing meal.
Gluten-Free & Low-Carb – Great for various dietary needs.
Customizable – Swap greens, add toppings, or adjust the dressing to your taste.

Ingredients

For the Salad:

2 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
5 ounces baby spinach
1 avocado, sliced
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced

For the Lemon Vinaigrette:

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Lemon Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
Set aside.

2. Cook the Salmon

Season the salmon fillets with salt and pepper.
Heat the olive oil in a skillet over medium-high heat.
Place the salmon fillets skin-side down and cook for 4–5 minutes.
Flip and cook for another 2–3 minutes, or until the salmon is cooked to your preferred doneness.
Remove from heat and let it rest for a few minutes.

3. Assemble the Salad

In a large bowl, combine the baby spinach, sliced avocado, cherry tomatoes, and red onion.
Drizzle the salad with the prepared lemon vinaigrette and toss gently to combine.

4. Serve & Enjoy

Divide the salad among plates and top each with a salmon fillet.
Serve immediately.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 450 kcal per serving

Variations

Extra Crunch – Add toasted almonds, walnuts, or pumpkin seeds.
Dairy-Free Alternative – Omit honey or use maple syrup for a vegan-friendly dressing.
Protein Boost – Sprinkle with crumbled feta or goat cheese.
Spicy Kick – Add a pinch of red pepper flakes or drizzle with hot sauce.
Greens Swap – Use arugula, kale, or mixed greens instead of spinach.

Storage/Reheating

Refrigeration – Store leftover salmon and salad separately in airtight containers for up to 2 days.
Reheating – Warm the salmon in a skillet over low heat or enjoy it cold.
Make-Ahead Tip – Prep the dressing and chop the veggies in advance for quick assembly.

FAQs

Can I use canned salmon instead of fresh?

Yes, but fresh salmon provides the best texture and flavor.

What can I serve with this salad?

Pair it with a side of quinoa, roasted sweet potatoes, or crusty bread.

How do I keep avocado from browning?

Toss it in a little lemon juice before adding to the salad.

Can I bake the salmon instead of pan-searing?

Absolutely! Bake at 400°F (200°C) for 12–15 minutes.

Is this salad keto-friendly?

Yes! It’s naturally low in carbs and high in healthy fats.

Can I use a different fish?

Yes, try tuna, shrimp, or trout as alternatives.

How do I thicken the vinaigrette?

Add a bit more Dijon mustard or blend it for a creamier texture.

Can I use lime juice instead of lemon?

Yes, lime juice adds a slightly different citrusy tang.

What’s the best way to meal prep this salad?

Store all ingredients separately and assemble just before serving for the freshest taste.

Can I make this salad without mustard?

Yes, simply omit it or replace it with Greek yogurt for a creamy dressing.

Conclusion

Salmon Avocado Salad is a nutrient-rich, fresh, and satisfying meal that’s easy to prepare and packed with flavor. Whether you’re looking for a healthy lunch, light dinner, or an elegant dish to impress, this salad is a perfect choice. Try it today and enjoy a refreshing, wholesome meal!

Salmon Avocado Salad – A Nutritious and Flavorful Dish

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Print Recipe

This Salmon Avocado Salad is a fresh and satisfying meal featuring pan-seared salmon, creamy avocado, crisp spinach, and juicy cherry tomatoes, all tossed in a zesty lemon vinaigrette. Packed with omega-3s, fiber, and protein, it’s a healthy and delicious option for lunch or dinner.

Total Time: 20 minutes
Yield: 2 servings

Instructions

Prepare the Lemon Vinaigrette
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified. Set aside.
Cook the Salmon
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Place salmon skin-side down and cook for 4–5 minutes.
- Flip and cook for another 2–3 minutes, or until done to your preference.
- Remove from heat and let it rest for a few minutes.
Assemble the Salad
- In a large bowl, combine baby spinach, sliced avocado, cherry tomatoes, and red onion.
- Drizzle with the prepared lemon vinaigrette and toss gently to combine.
Serve & Enjoy
- Divide the salad among plates and top each with a salmon fillet.
- Serve immediately.

Notes

For extra crunch: Add toasted almonds, walnuts, or pumpkin seeds.
For a dairy-free version: Omit honey or replace it with maple syrup.
For a spicy kick: Add red pepper flakes or drizzle with hot sauce.
For meal prep: Store ingredients separately and assemble before serving.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Pan-seared
Cuisine: American, Mediterranean
Diet: Gluten Free