As a chef who thrives on fresh, seasonal ingredients, I constantly return to this Seared Salmon with Vibrant Avocado Salad recipe. The salmon cooks up beautifully in minutes, leaving it flaky and flavorful. The real magic happens in the salad – a symphony of textures and tastes thanks to the creamy avocado, juicy cherry tomatoes, and the slight crunch of red cabbage.

This dish is a perfect example of how simple ingredients can come together to create something truly special. I’ve whipped it up for countless dinner parties, and it’s always a crowd-pleaser. Plus, it’s incredibly easy to prepare, making it a weeknight lifesaver!

 

 

Ingredients for Fresh Salmon with Vibrant Avocado Salad

• 4 wild salmon fillets (4 oz each)
• 1 tablespoon Dijon mustard (divided)
• 3/4 teaspoon dried parsley
• 1/2 teaspoon kosher salt
• Freshly ground black pepper (to taste)
• 1/4 cup chopped red onion
• 4 teaspoons extra virgin olive oil
• 2 tablespoons apple cider vinegar (recommend Bragg’s)
• 1/8 teaspoon garlic powder
• 1 cup halved cherry tomatoes
• 8 ounces avocado (diced, from 2 small avocados)
• 4 cups chopped romaine lettuce
• 1 1/2 cups red cabbage (shredded)

 

Equipment Needed

• Large skillet or pan
• Mixing bowls
• Serving platter or individual plates

Directions for Fresh Salmon with Vibrant Avocado Salad

• Prep the Salmon: Pat the salmon fillets dry with paper towels. Combine 1/2 tablespoon Dijon mustard, dried parsley, salt, and pepper in a small bowl. Season both sides of the salmon fillet generously with the mixture.
• Make the Dressing:  In another bowl, whisk together the remaining 1/2 tablespoon Dijon mustard, olive oil, apple cider vinegar, garlic powder, and a pinch of salt and pepper.
• Cook the Salmon: Heat a large skillet over medium-high heat. Once hot, add 2 teaspoons of olive oil. Carefully place the salmon fillets in the pan, skin-side down (if using skin-on salmon). Sear for 3-4 minutes or until the skin becomes crispy. Gently flip the salmon and cook for an additional 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Assemble the Salad:  While the salmon cooks, toss the chopped romaine lettuce, red cabbage, cherry tomatoes, and avocado in a large bowl. Drizzle with the prepared dressing and toss to coat.

Serve and Enjoy!  Divide the salad mixture amongst plates and top each with a seared salmon fillet.

 

Serving Ratio and Prep Time

This recipe yields 4 servings. It’s a breeze to prepare, taking only about 20 minutes from start to finish – perfect for a busy weeknight dinner!

Side Dish 

This salad is filling enough to stand on its own, but if you’d like to add a side dish, here are a few options:

• Roasted Brussels Sprouts
• Quinoa Pilaf
• Crusty Bread

Conclusion

This Seared Salmon with Vibrant Avocado Salad perfectly illustrates healthy eating made easy and delicious. It’s packed with protein, healthy fats, vitamins, and minerals, making it a well-rounded and satisfying meal. Plus, the vibrant colors and textures also make it a feast for the eyes!

FAQs:

Can I use farmed salmon instead of wild salmon?

Absolutely! Farmed salmon works just as well in this recipe.

What if I don’t have Dijon mustard?

You can substitute brown mustard or a touch of honey mustard.

How can I tell if the salmon is cooked through?

The salmon is cooked through when it flakes easily with a fork and the flesh is no longer translucent.

I hope you enjoy this recipe as much as I do! If you try it, let me know in the comments below.