Salmon & Avocado Salad
Maria Chen
@mariachencooks
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Roast the salmon
Heat the oven to 400°F (205°C). Season the salmon, place skin-side down on a lined tray, and roast 12 minutes until it flakes at the thickest point.
💡Pull it at 125°F internal — it carries on cooking as it rests.
Rest and flake
Rest 5 minutes, then break into large flakes with a fork. Large pieces keep the salad from turning into mush.
Whisk the dressing
Whisk the oil, lemon juice, Dijon, and honey with salt and pepper until it thickens and stops separating.
Dress the greens only
Toss the greens, cucumber, tomatoes, and onion with two-thirds of the dressing. Dress the leaves, not the salmon.
Assemble
Top with the salmon flakes and avocado, spoon over the remaining dressing, and finish with dill and cracked pepper.
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📝 Tips, swaps, and make-ahead notes
Salmon is just as good cold here, so leftover roast salmon from another meal works perfectly. Add the avocado at the last moment or it browns and softens against the dressing.
- •Swap: Hot-smoked salmon or tinned salmon both work with no cooking at all.
- •Make-ahead: Roast the salmon and mix the dressing up to 2 days ahead; assemble to order.
- •Add substance: A cup of cooked quinoa or a handful of croutons turns this into a full dinner.
Nutrition & Safety
Calories
432kcal
Protein
31g
Carbs
12g
Fat
30g
⚠️ Allergen & Safety Note
This recipe contains fish and mustard. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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