Salmon Avocado Salad
This Salmon Avocado Salad is a delightful mix of fresh ingredients and rich flavors. The combination of succulent salmon, creamy avocado, and crisp vegetables is not only healthy but also filling and delicious.
Equipment
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 whisk
- 1 cutting board
- 1 serving plates
Ingredients
- 1 pound fresh salmon fillet
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
- 4 cups mixed salad greens such as spinach, arugula, and lettuce
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillet on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Bake the salmon in the preheated oven for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the salad. In a large mixing bowl, combine the salad greens, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- In a small bowl, whisk together the lemon juice and balsamic vinegar. Drizzle this dressing over the salad and toss gently to combine.
- Once the salmon is cooked, remove it from the oven and let it cool slightly. Then, flake the salmon into large chunks.
- To serve, divide the salad among four serving plates and top with the flaked salmon.
Notes
Feel free to add or substitute other vegetables like cucumber or bell peppers based on your preference.
For added flavor, consider using a marinade for the salmon before baking.
This salad can be served immediately or refrigerated for a short time before serving.