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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 minutes
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