Salmon Avocado Salad

Ingredients (Serves 2)

For the Salmon

• 2 salmon fillets (about 120–150 g each), skinless

• 1 tbsp olive oil

• Salt and black pepper, to taste

• 1/2 tsp garlic powder (optional)

• 1/2 tsp paprika or chili flakes (optional)

For the Salad

• 2 cups mixed salad greens (spinach, arugula, or lettuce)

• 1 ripe avocado, diced

• 1 cup cherry tomatoes, halved

• 1/4 red onion, finely sliced

• 2 tbsp fresh parsley or cilantro, chopped

For the Dressing

• 2 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice (or lime juice)

• 1 tsp honey or maple syrup

• 1/2 tsp Dijon mustard (optional)

• Salt and black pepper, to taste

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Instructions

1. Cook the Salmon

   • Heat a non-stick pan over medium heat and add olive oil.

   • Season the salmon with salt, pepper, garlic powder, and paprika.

   • Sear the salmon for 3–4 minutes per side, until golden on the outside and just cooked through.

   • Remove from heat and let it rest for 2 minutes, then cut into large chunks.

2. Prepare the Dressing

   • In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.

   • Taste and adjust seasoning as needed.

3. Assemble the Salad

   • In a large bowl, add the salad greens, avocado, cherry tomatoes, and red onion.

   • Gently toss with half of the dressing.

4. Finish and Serve

   • Top the salad with warm salmon pieces.

   • Drizzle with the remaining dressing.

   • Sprinkle with fresh herbs and extra black pepper before serving.

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Serving Notes

• Best served immediately while the salmon is still warm.

• Pairs well with toasted bread or as a light, high-protein meal on its own.

• You can add cucumber, feta cheese, or quinoa for extra texture and nutrition.