Lunch
Salmon Avocado Salad
Wild salmon fillets brushed with Dijon and broiled until tender sit atop crisp romaine, sweet cherry tomatoes, and creamy avocado. A tangy apple cider vinaigrette with mellow red onion ties each bite together in bright, satisfying flavor.
- Total
- 17 min
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 4
Nutrition per Serving
- Calories
- 329
- Protein
- 26g
- Carbs
- 12g
- Fat
- 21g
- Fiber
- 6g
- Sugar
- 3g
- Sodium
- 287mg
Ingredients
- 4 wild salmon fillets (4 oz each)
- 1 tbsp Dijon mustard (divided)
- 3/4 tsp dried parlsey
- 1/2 tsp kosher salt
- fresh black pepper (to taste)
- 1/4 cup chopped red onion
- 4 tsp extra virgin olive oil
- 2 tbsp apple cider vinegar (recommend: Braggs)
- 1/8 tsp garlic powder
- 1 cup halved cherry tomatoes
- 8 oz avocado (diced (from 2 small))
- 4 cup chopped romaine lettuce
- 1 1/2 cup red cabbage (shredded)
Instructions
- Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
- Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
- In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
- Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
- Divide the salad in 4 bowls and top each with salmon.