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Crispy Salmon and Avocado Salad

This vibrant salad features crispy-skinned salmon paired with creamy avocado, fresh greens, and a bright lemon vinaigrette. The dish combines contrasting textures—crisp, tender, and silky—and is assembled quickly for a satisfying, visually appealing meal. Perfect for a light lunch or celebration in a bowl.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Healthy, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces salmon fillets preferably wild, skin-on
  • 1 ripe avocado firm but ripe for slicing
  • 2 cups mixed greens such as arugula or baby spinach
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 tablespoon fresh dill or microgreens for garnish
  • 1 tablespoon olive oil for cooking
  • 1 piece lemon for fresh juice
  • to taste salt and pepper for seasoning

Equipment

  • Non-stick skillet
  • Sharp Knife
  • Mixing bowls
  • Lemon squeezer
  • Serving plates

Method
 

  1. Pat the salmon fillets dry with paper towels, then season generously with salt and pepper.
  2. Heat a non-stick skillet over medium heat until it feels hot to the touch, then add a splash of olive oil.
  3. Place the salmon skin-side down in the hot skillet, pressing gently to ensure contact. Cook for about 4-5 minutes until the skin is crispy and golden.
  4. Flip the salmon carefully and cook for another 3 minutes until just opaque in the center. Remove from heat and let rest for 2 minutes.
  5. While the salmon rests, slice the avocado thickly and squeeze lemon juice over the slices to prevent browning.
  6. In a large mixing bowl, combine the mixed greens, thinly sliced red onion, and halved cherry tomatoes. Toss gently to combine.
  7. Flake the rested salmon into large, appetizing chunks and add them to the salad bowl.
  8. Layer the sliced avocado over the salad, then drizzle everything with freshly squeezed lemon juice and a touch of olive oil. Toss gently to coat.
  9. Transfer the salad to serving plates, garnish with fresh dill or microgreens for a fragrant finish, and serve immediately.

Notes

Ensure the salmon skin is thoroughly dried before frying to achieve maximum crispiness. Add dressing just before serving to keep greens fresh and avocado creamy. Adjust seasoning and lemon juice to taste for optimal flavor.