Description
This Salmon Avocado Salad is a light yet satisfying dish packed with healthy fats and protein. Featuring flaky salmon, creamy avocado, crisp greens, and a tangy lemon vinaigrette, it’s perfect for lunch or a quick dinner that feels gourmet. Keywords: Salmon Avocado Salad, healthy salmon salad, keto salmon bowl, low-carb lunch
Ingredients
Units
Scale
- 2 salmon fillets (skinless or skin-on, as preferred)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 cups mixed salad greens (arugula, spinach, or romaine)
- 1 ripe avocado, sliced
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh dill or parsley (optional)
- For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Season salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook salmon 3–4 minutes per side until cooked through and golden. Let cool slightly, then flake or slice.
- In a small bowl, whisk together all dressing ingredients. Adjust seasoning to taste.
- In a large bowl or on a serving platter, arrange salad greens, avocado, cucumber, tomatoes, and red onion.
- Top with cooked salmon, drizzle with dressing, and sprinkle with fresh herbs if using. Serve immediately.
Notes
- Grilled, baked, or air-fried salmon all work well for this recipe.
- Add quinoa, chickpeas, or a boiled egg for extra protein.
- Keeps well without the dressing for meal prep.
Nutrition
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
