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