Salmon & Avocado Salad

Caregory : Dinner Ideas

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


    • 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


    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.


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