Ultimate Minute Salmon Salad (Printable)
Pan-seared salmon with mixed greens, avocado, tomatoes, and tangy lemon honey dressing
# What You Need:
→ Fish
01 - 2 salmon fillets (about 4.2 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Salad Base
04 - 4 cups mixed salad greens (arugula, spinach, romaine)
05 - 1 small cucumber, thinly sliced
06 - 10 cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/2 avocado, sliced
→ Dressing
09 - 2 tbsp lemon juice (freshly squeezed)
10 - 2 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and black pepper, to taste
→ Garnish
14 - 1 tbsp fresh dill or parsley, chopped
15 - Lemon wedges, for serving
# Directions:
01 - Pat salmon fillets dry with paper towels and season generously with salt and black pepper on both sides.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Add salmon fillets and cook for 2-3 minutes per side, until golden and just cooked through. Remove from heat and let rest for 2 minutes.
03 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and avocado.
04 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until fully emulsified.
05 - Flake the cooked salmon into large chunks and arrange over the salad. Drizzle dressing evenly over the top.
06 - Toss salad gently to combine. Garnish with fresh dill or parsley and serve immediately with lemon wedges on the side.
# Expert Suggestions:
01 -
- Its that rare dinner that feels fancy but comes together in under 15 minutes flat
- The warm salmon against cool greens creates this incredible texture contrast nobody can resist
02 -
- Overcooked salmon ruins this salad completely so pull it from the heat while it still looks slightly underdone
- The dressing needs to be whisked until it thickens or it will all pool at the bottom of your bowl
03 -
- Dry your salmon thoroughly before cooking or it will steam instead of sear
- Room temperature salmon cooks more evenly than cold from the fridge