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Pan-seared salmon avocado salad with cucumber, red onion, cherry tomatoes and lemon herb dressing.

Mediterranean Salmon Avocado Salad

A fresh, vibrant, and heart-healthy salad featuring perfectly pan-seared salmon, creamy avocado, and a zesty lemon-herb dressing. Perfect for a quick lunch or a light Mediterranean dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 6oz Salmon fillets, skinless
  • 1 large Avocado sliced
  • 4 cups Mixed greens or Arugula
  • 1 cup Cherry tomatoes halved
  • 1 English cucumber sliced
  • 1/4 Red onion thinly sliced
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Fresh dill chopped
  • Salt and pepper to taste

Method
 

  1. Season: Pat salmon dry and season with salt and pepper.
  2. Sear: Heat 1 tbsp oil in a skillet over medium-high heat. Sear salmon for 3-4 mins per side. Let rest for 5 mins.
  3. Prep Base: In a large bowl, combine greens, tomatoes, cucumber, and onion.
  4. Dressing: Whisk remaining oil, lemon juice, and dill in a small bowl.
  5. Assemble: Flake salmon into chunks and add to the salad along with avocado.
  6. Serve: Drizzle with dressing and serve immediately.

Notes

  • Salmon Tip: Pull the salmon off the heat when it still has a hint of dark pink in the center to avoid a dry texture.
  • Avocado Tip: To prevent browning if making ahead, toss the avocado slices in a little extra lemon juice.
  • Storage: Best enjoyed fresh, but salmon and vegetables can be stored separately in the fridge for up to 2 days.