Name: Salmon & Avocado Salad
Cook time: 30 min
Ingredients: 1/2 cup loosely packed fresh dill plus more for garnish; 2 Tbsp water; 2 Tbsp lemon juice; 2 Tbsp white-wine vinegar; 1 Tsp Dijon mustard; 1 small clove garlic; 2 avocados chopped, divided; 1/4 cup extra-virgin olive oil plus 1 teaspoon, divided; 1/2 Tsp salt divided; 4 5 ounce skinless salmon fillets; 1/4 Tsp ground pepper; 3 cups spring mix salad greens; 2 cups thinly sliced red cabbage; 1 cup matchstick carrots

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Salmon & Avocado Salad

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Quick and easy dinner: Tender salmon crowns a hearty salad of red cabbage, carrots, and avocados, all tossed in a creamy dill vinaigrette.

Course Lunch or Dinner

Cook Time 30

Calories 508

Ingredients

1/2 cup loosely packed fresh dill plus more for garnish
2 Tbsp water
2 Tbsp lemon juice
2 Tbsp white-wine vinegar
1 Tsp Dijon mustard
1 small clove garlic
2 avocados chopped, divided
1/4 cup extra-virgin olive oil plus 1 teaspoon, divided
1/2 Tsp salt divided
4 5 ounce skinless salmon fillets
1/4 Tsp ground pepper
3 cups spring mix salad greens
2 cups thinly sliced red cabbage
1 cup matchstick carrots

Instructions

Blend dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil, and 1/4 teaspoon salt until smooth. Refrigerate until ready.
Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Season salmon with pepper and remaining salt. Cook salmon until golden and mostly opaque, about 4 minutes on each side.
In a large bowl, combine salad greens, cabbage, carrots, and reserved dressing. Toss gently to coat. Divide salad among 4 plates and top with remaining avocado.
Place a salmon fillet on each salad. Garnish with additional dill if desired.
Enjoy your delicious and nutritious meal!

Nutrition

Calories: 508kcal | Carbohydrates: 13g | Protein: 35g | Fat: 36g