Salmon avocado salad
Salmon avocado salad is a nutrient-dense, flavor-packed dish for a salad that is nutritious. On top of spinach, avocado, tomatoes, and red onions is a layer of juicy, pan-seared salmon. Afterward, a handmade lemon vinaigrette was added. It can be prepared in under 20 minutes and is light but filling.
Many of you have recently requested more fish recipe requests. You’ll be glad to know that this salmon avocado salad comes together quickly if speedy dinners are your style.
It is the ideal salad for summer because it is stacked with both salty and fresh ingredients. However, stay reading for some advice on where to buy salmon, how to cook it to perfection, and how to store it. Let’s start now.
Generally speaking, you should seek out wild Sockeye, Coho, or King salmon. Simply put, “wild-caught” refers to an animal that was taken in its natural habitat. Because their diet is rich in natural organisms, they have a healthy fatty acid composition.
In contrast, the numerous issues associated with the fish farming industry make farmed salmon a risky option. Let’s just say that it is harmful to both us and the environment for the fish to be raised in enclosed tanks and fed with ingredients that are not found in nature.
Frozen wild Alaskan salmon might be a better choice than fresh salmon, much like how I shop for shrimp. Your grocery store’s “fresh” salmon is often not as good, and you don’t know how long it has been sitting out. Buy frozen salmon fillets unless you know for sure that your local fish market offers a fresh catch of the day.
Salmon avocado salad Ingredients
- 4 cups of young spinach
- 2 chopped tomatoes, 1 diced avocado, 1 peeled and sliced cucumber
- 2 tablespoons of olive oil and 1/4 cup minced red onion
- Salt and pepper to taste for two salmon filets.
Dressing for Salmon avocado salad
- Lemon vinaigrette in one recipe
Instructions
- In a large pan, heat olive oil to a medium-high temperature. Salt and pepper are used to season the salmon filets. Cook the salmon filets for 4-5 minutes with the top side down.
- Cook the salmon on the other side for another 2-3 minutes, or until it is mostly opaque and still a little bit soft in the middle.
- Place the cooked salmon on top of the other ingredients in the salad that have been divided between two bowls.
- In a small bowl, combine the ingredients for the dressing and drizzle them over the top.
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