Sunday Grilled Salmon Salad with Avocado
Flavorful grilled or pan-seared salmon served over a bed of crisp mixed greens with creamy avocado and a simple lemon vinaigrette.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $7.64/serving
Dietary
- Keto
- Low-Carb
- Low-Sugar
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Paleo
- Whole30
Tags
- quick
- healthy
- fresh
- savory
- grill
- sauté
Ingredients
- 1.25 pound salmon fillets (skin-on or off)
- 1 tablespoon olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 5 ounce mixed greens
- 1 avocado (pitted and sliced)
- 0.25 cup red onion (thinly sliced)
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (fresh)
Instructions
- Pat salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, or preheat your grill. Cook salmon for 4-6 minutes per side, depending on thickness, until cooked through and flaky.
- While salmon cooks, arrange the mixed greens, sliced avocado, and thinly sliced red onion on three plates.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper to create a simple vinaigrette.
- Once salmon is cooked, gently break it into large pieces and place on top of each salad. Drizzle with the lemon vinaigrette and serve immediately.
Nutrition (per serving)
- Calories: 603
- Protein: 41.9 g
- Carbohydrates: 9.8 g
- Fat: 48.1 g
- Fiber: 6 g
- Sodium: 743 mg
- Saturated Fat: 7.3 g
- Sugar: 1.8 g
- Cholesterol: 108 mg