Description
A fresh and vibrant Salmon Avocado Salad featuring broiled wild salmon fillets served over a bed of crisp romaine lettuce, shredded red cabbage, creamy avocado, and cherry tomatoes, all tossed in a tangy apple cider vinegar and Dijon mustard dressing. Perfect as a light, nutritious meal ready in under 30 minutes.
Ingredients
Salmon
- 4 wild salmon fillets (4 oz each)
- 1 tablespoon Dijon mustard (divided)
- 3/4 teaspoon dried parsley (divided)
- 1/2 teaspoon kosher salt
- fresh black pepper (to taste)
Dressing & Salad
- 1/4 cup chopped red onion
- 4 teaspoons extra virgin olive oil
- 2 tablespoons apple cider vinegar (recommend: Braggs, divided)
- 1/8 teaspoon garlic powder
- 1 cup halved cherry tomatoes
- 8 ounces avocado, diced (from 2 small avocados)
- 4 cups chopped romaine lettuce
- 1 1/2 cups shredded red cabbage
Instructions
- Season the Salmon: In a small bowl, combine 2 teaspoons of Dijon mustard, 1/2 teaspoon dried parsley, 1/4 teaspoon kosher salt, and fresh black pepper to taste. Rub this mixture evenly over the 4 wild salmon fillets to season them well.
- Broil the Salmon: Preheat your oven to broil and place the rack in the second position from the top. Arrange the seasoned salmon fillets on a baking sheet and broil them for 6 to 7 minutes, or until cooked through and flaky.
- Prepare the Dressing: In a large mixing bowl, combine the chopped red onion, 4 teaspoons extra virgin olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon of the remaining Dijon mustard, 1/8 teaspoon garlic powder, 1/4 teaspoon dried parsley, 1/4 teaspoon kosher salt, and black pepper to taste. Stir well and let it sit for about 5 minutes to mellow the onion flavor.
- Add Vegetables and Avocado: To the dressing mixture, add the halved cherry tomatoes and diced avocado. Toss gently to coat the ingredients without mashing the avocado.
- Combine Greens and Adjust Dressing: Just before serving, add the chopped romaine lettuce and shredded red cabbage to the bowl. Drizzle the remaining 1/2 tablespoon apple cider vinegar over the salad. Toss everything together thoroughly, then taste and adjust the salt and pepper as needed.
- Serve: Divide the salad evenly into 4 bowls and top each serving with one broiled salmon fillet. Serve immediately for the freshest taste.
Notes
- For best flavor, use wild-caught salmon fillets.
- You can substitute red onion with thinly sliced shallots if desired.
- To make it a complete meal, serve with a side of whole-grain bread or quinoa.
- Leftover salad is best consumed the same day to keep the avocado fresh.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American