Tender salmon tops a hearty salad of red cabbage, carrots and avocados tossed with a creamy dill vinaigrette in this quick, easy dinner.

Ingredient

• ½ cup loosely packed fresh dill, plus more for garnish

• 2 tablespoons water

• 2 tablespoons lemon juice

• 2 tablespoons white-wine vinegar

• 1 teaspoon Dijon mustard

• 1 small clove garlic

• 2 avocados, chopped, divided

• ¼ cup extra-virgin olive oil, plus 1 teaspoon, divided

• ½ teaspoon salt, divided

• 4 (5 ounce) skinless salmon fillets

• ¼ teaspoon ground pepper

• 3 cups spring mix salad greens

• 2 cups thinly sliced red cabbage

• 1 cup matchstick carrots

Direction

1. Place dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil and 1/4 teaspoon salt in a blender. Process until smooth, about 30 seconds. Refrigerate until ready to use.

2. Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon evenly with pepper and the remaining 1/4 teaspoon salt. Add the salmon to the pan; cook until golden on the bottom and mostly opaque around the sides, about 4 minutes. Carefully flip the fillets; remove from heat. Let the fillets stand in the pan until cooked through, 2 to 3 minutes.

3. Combine salad greens, cabbage, carrots and the reserved dressing in a large bowl; toss gently until evenly coated. Divide the salad among 4 plates; top with the remaining avocado. Top each salad with a salmon fillet; garnish with additional dill, if desired.