Avocado Salmon Salad with Fresh Lemon Dill Dressing
This fresh avocado salmon salad combines tender, pan-seared salmon with crisp vegetables and creamy avocado for a satisfying and vibrant dish. The salmon is quickly cooked in a skillet until golden and juicy, adding richness and protein to the salad. A simple lemon and dill dressing ties everything together with bright, clean flavor.
The salad includes a base of romaine lettuce paired with sliced cucumber, radishes, red onion, and plenty of avocado for a smooth, creamy contrast. Once assembled, you can either toss the salmon into the bowl or serve each fillet on top for a more elegant presentation. The ingredients and method are straightforward, making this salad ideal for lunch, dinner, or as an impressive side.
Avocado Salmon Salad with Fresh Lemon Dill Dressing
Course: Lunch, Dinner, Side SaladCuisine: American, FreshDifficulty: Easy4
servings10
minutes8
minutes~400
kcalIngredients
3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1 tsp salt
1/8 tsp black pepper
2 Tbsp freshly chopped dill
1 lb salmon, cut into four fillets
Garlic salt (for seasoning)
Freshly ground black pepper (for seasoning)
1/2 Tbsp oil (for cooking salmon)
1 medium head romaine lettuce
1 English cucumber
6 radishes
1/2 small red onion
2 avocados
Directions
- Prepare the Lemon Dill Dressing
Combine 3 tablespoons of fresh lemon juice, 3 tablespoons of extra virgin olive oil, 1 teaspoon of salt, 1/8 teaspoon of black pepper, and 2 tablespoons of freshly chopped dill. Stir until fully mixed and set aside. - Season the Salmon
Cut 1 pound of salmon into four fillets. Season both sides of each piece with garlic salt and freshly ground black pepper. - Cook the Salmon
Heat a non-stick pan over medium heat and add 1/2 tablespoon of oil. Once the oil is hot, place the salmon in the pan. Cook for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate and spoon about 1 teaspoon of the dressing over each fillet. Allow the salmon to cool slightly to room temperature. - Prepare the Salad Base
Wash, chop, and dry one medium head of romaine lettuce. Place it into a large salad bowl. Slice one English cucumber and add it to the bowl. Thinly slice six radishes and half of a small red onion, adding them to the salad. - Add Avocado and Assemble
Slice two avocados and add them to the salad bowl. Toss the salad with the dressing until well coated. You may either break the salmon into pieces and mix it in or place the whole fillets on top of the tossed salad for serving.
Recipe Video
Notes
- If preferred, radishes can be substituted with tomatoes for a different flavor while keeping the texture and freshness of the salad.
