Ingredients
– 2 salmon filets
– Salt and pepper to taste
– Olive oil for cooking
– 4 cups baby spinach
– 2 chopped tomatoes
– 1 diced avocado
– 1 peeled and sliced cucumber
– 1/4 cup chopped red onion
– 2 tablespoons lemon vinaigrette
Instructions
1-Prep the salmon: Season two salmon filets with salt and pepper on both sides.
2-Heat the pan: Add a drizzle of olive oil to a skillet over medium-high heat.
3-Cook the salmon: Place filets in the pan and sear for 4 to 5 minutes on one side until golden. Flip and cook 2 to 3 more minutes until mostly opaque but slightly soft in the middle.
4-Chop veggies (10 minutes): While salmon cooks, prepare 4 cups baby spinach as the base, chop 2 tomatoes, dice 1 avocado, peel and slice 1 cucumber, and chop 1/4 cup red onion.
5-Assemble the salad: Layer the baby spinach, tomatoes, avocado, cucumber, and red onion in bowls.
6-Add salmon and dressing: Top with the cooked salmon and drizzle 2 tablespoons lemon vinaigrette over everything.
7-Serve right away: Enjoy warm for the best texture and flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐟 Don’t overcook the salmon – it should be slightly pink in the center for best texture and moisture
🥑 Add avocado just before serving to prevent browning and maintain freshness
🍋 Make your own lemon vinaigrette by whisking olive oil, fresh lemon juice, Dijon mustard, and salt for better flavor
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-searing
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 732
- Sugar: 8g
- Sodium: 420mg
- Fat: 56g
- Saturated Fat: 8g
- Unsaturated Fat: 42g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 11g
- Protein: 40g
- Cholesterol: 85mg