Citrusseared Salmon Creamy Avocado Salad

Q: What’s the best way to tell when the salmon is perfectly cooked for this salad?

Use an instant-read thermometer: pull the salmon at 125–130°F (52–54°C) for a moist medium-rare or cook to 145°F (63°C) if you prefer it well done per USDA guidance. Visual cues also help — opaque edges, a slightly translucent center, and flesh that flakes easily with a fork — and always rest the fillet 3–5 minutes off the heat so it finishes gently.

Q: Is Salmon Avocado Salad a healthy meal — what should I know about nutrition?

Yes — it’s a nutrient-dense option: a typical serving is roughly 400–450 kcal with about 25–30 g protein, heart-healthy omega-3 fats from the salmon, and fiber from avocado and greens. To adjust for calories or sodium, trim the amount of oil in the vinaigrette, skip the honey, or reduce added salt; swap half an avocado for extra greens if you want fewer calories but more volume.

CitrusSeared Salmon Avocado Salad My Easy Weeknight Favorite

By Emma SterlingSeptember 20, 2025

5.00 (4 Ratings)

Table of Contents

Quick Hook

Salmon Avocado Salad is my go-to when I want bright food fast. Ever crave rich salmon and creamy avocado together? The flavor pops with citrus and a punchy Lemon Dijon Vinaigrette.

Fun fact: the USDA suggests two seafood servings weekly, so this counts as a tasty win.

Brief Overview

This recipe nods to West Coast fresh food vibes. It mixes pan-seared fish with crisp greens and ripe avocado. Difficulty is easy.

Prep takes about 15 minutes. Cook time is 8 12 minutes. Total time is 25 30 minutes. It makes four main course servings.

Serve it as a light dinner or a fancy lunch.

Main Benefits

This is a High Protein Avocado Salad, so it keeps you full. Salmon delivers omega-3s and solid Healthy Nutrition. It’s perfect for weeknight dinners or casual dinner parties.

I’ve brought this to potlucks and people ask for the Resep Salad details every time.

What makes it special is balance. The Citrus Seared Salmon Salad idea adds brightness. The pan gives a crisp edge in a Pan-Seared Salmon Salad style.

The avocado calms the acid for great mouthfeel. Use the Lemon Dijon Vinaigrette sparingly. Dress the greens lightly and save some for the fish.

Personal note: I once over dressed the leaves. Lesson learned. Keep the avocado separate until plating. If you want a Quick Healthy Salmon Salad, sear the fish first and assemble fast.

For safety and best texture, pull salmon at 125 130° F for medium rare. Or cook to 145° F for well done.

This is not just a Salad With Salmon. It’s a composed plate that feels indulgent but behaves like sensible food.

It’s also flexible. Swap sear for grill. Swap seeds for toasted almonds. It still rocks.

Ready to grab your knife and pan? The ingredients list follows next.

Ingredients & Equipment

I love how a simple Salmon Avocado Salad sings on a weekday. It feels fresh. It’s quick. A 3-ounce cooked salmon has about 22 g protein , so this is a great High Protein Avocado Salad.

Main Ingredients

For the salmon

1 lb (450 g) salmon fillet, skin on or off (about four 4 5 oz / 115 140 g portions).
Kosher salt and black pepper, to taste.
1 tbsp (15 ml) olive oil for searing.

For the greens & toppings

6 cups (about 180 g) mixed greens or baby arugula.
1 medium cucumber (about 150 g ), thinly sliced.
2 ripe avocados (about 300 350 g flesh).
1 small red onion (about 50 g ), thinly sliced, optional.
2 tbsp (8 g) fresh chopped herbs.
2 tbsp (20 g) toasted sunflower seeds or sliced almonds, optional.

For the Lemon Dijon Vinaigrette

3 tbsp (45 ml) extra virgin olive oil.
1½ tbsp (22 ml) fresh lemon juice (about one lemon).
1 tsp (5 g) Dijon mustard.
1 tsp (5 ml) honey or maple syrup, optional.
1 small garlic clove, minced, optional.
Salt and pepper, to taste.

Quality notes: choose salmon that smells clean. Look for firm flesh and bright color. Pick avocados that yield slightly to gentle pressure. Fresh lemon juice beats bottled.

Seasoning Notes

Essential spice combos include salt, black pepper, and a pinch of smoked paprika. Add a tiny pinch of cayenne for heat.

Flavor enhancers: lemon zest, a splash of white wine vinegar, or a finishing drizzle of good olive oil. For aromatics use minced garlic or fresh dill.

Quick swaps: no Dijon? Use whole grain mustard. No honey? Use maple syrup. No fresh lemon? Use 1 tbsp white wine vinegar plus a splash of water.

Equipment Needed

Essential tools: nonstick or stainless skillet, tongs or fish spatula, mixing bowls, cutting board, sharp knife, measuring spoons or scale.

An instant read thermometer helps too; pull salmon at 125 130° F (52 54° C) for medium rare or cook to 145° F ( 63° C) for well done.

Common alternatives: use a grill pan instead of a skillet. A fork and plate replace tongs in a pinch. Salad spinner is nice but not required.

Honestly, this Citrus Seared Salmon Salad feels like summer. It’s a Quick Healthy Salmon Salad I always return to. If you want a printable recipe card, say the word.

Cooking Method

Quick note. Salmon is a nutrition powerhouse. A 4 oz portion gives about 22 grams protein and roughly 1.5 grams omega-3s.

That makes this Salmon Avocado Salad a real High Protein Avocado Salad win.

Prep Steps

Get your mise en place. Wash greens and spin them dry. Slice cucumber and thin the red onion. Halve and slice two ripe avocados just before serving.

Pat the salmon dry. Season with salt and pepper. Measure dressing ingredients. Make the Lemon Dijon Vinaigrette now. It saves time.

Safety first. Wash hands after handling raw fish. Keep raw salmon separate.

step-by-step Process

Heat skillet on medium high until hot. Add 1 tbsp olive oil .
Place salmon skin side down. Sear 3– 5 minutes until edges turn opaque.
Flip salmon. Cook 2– 6 minutes more, based on thickness.
Remove at 125– 130° F (52– 54° C) for moist medium rare. Or cook to 145° F ( 63° C) for well done.
Rest salmon 3– 5 minutes covered. It will finish cooking while resting.
Toss greens, cucumber, onion with vinaigrette. Arrange on plates. Top with avocado and salmon. Drizzle reserved dressing and finish with toasted seeds.

Visual cues matter. Skin should be crisp. Edges go opaque first. Center stays slightly translucent for medium rare. The fish flakes easily when done.

Total time is short. Prep takes 15 minutes active prep . Cook time runs 8– 12 minutes . Total time about 25 30 minutes .

Pro Tips

Press the skin with a spatula for the first 30 seconds. This keeps skin flat and super crisp. Remove salmon a few degrees early. Rest it to preserve moisture.

Common mistake: over dressing the greens. Dress lightly. Reserve some vinaigrette for the salmon. Another mistake: slicing avocado too early. It browns fast.

make-ahead trick. Make dressing up to a day before. Keep salmon and avocado separate if storing leftovers. Reheat salmon gently. Serve the salad soon for best texture.

Oh, and I once seared salmon too hot. It charred and tasted bitter. Rookie move. Learn from me. This Citrus Seared Salmon Salad is worth the fuss.

It feels fresh, bright, and oddly gourmet.

Fun fact: a 3-ounce salmon gives about 1.5 grams omega-3s. I love that stat. It makes this salad feel smart and tasty.

Serving Suggestions

Serve the Citrus Seared Salmon & Creamy Avocado Salad on a big platter. Arrange greens first. Fan sliced avocado on top.

Break the salmon into chunks. Drizzle the Lemon Dijon Vinaigrette last. Pair with warm sourdough. Or try lemon garlic quinoa for heartiness.

For drinks, pour a chilled Sauvignon Blanc. Sparkling water with cucumber also works. This is an easy Salad With Salmon for dinner parties.

It reads fancy. It’s really quick though.

Storage Tips

Cool leftovers quickly. Refrigerate within 2 hours . Store salmon and avocado separately. Greens stay crisper that way. Keep dressing in its own jar.

Eat within 3 4 days . Freeze cooked salmon only when needed. Wrap tightly for up to 2 months . Thaw in the fridge overnight.

Reheat gently. Use oven at 275° F for a few minutes. Or warm in a skillet briefly. Don’t overcook. That ruins the texture.

Variations

Want a vegetarian switch? Swap salmon for roasted, marinated tofu. Use smoked salmon for a luxe touch. For a High Protein Avocado Salad boost, add a soft boiled egg.

Summer swap: add cherry tomatoes and basil. Fall swap: roasted beets and toasted walnuts. I once tossed in grilled peaches.

It was surprisingly brilliant. This recipe reads like a Resep Salad from a beach cafe. It adapts so well.

Nutrition Basics

Per serving, expect around 430 calories. Protein sits near 27 grams. Healthy fats come from salmon and avocado. Fiber is decent, about 6 grams.

This is solid Healthy Nutrition in a bowl. Omega-3s support heart and brain health. The lemon dressing keeps it light.

It’s a Quick Healthy Salmon Salad and a Pan-Seared Salmon Salad rolled into one.

Honestly, if you crave bright food, make this now. Salmon Avocado Salad hits all the marks. Simple. Fresh. Totally worth it.

Frequently Asked Questions

How can I stop the avocado from going brown in my Salmon Avocado Salad?

The easiest approach is to dress or slice the avocado just before serving and squeeze a little lemon juice over the cut surface to slow oxidation. If you need to prep ahead, keep avocado halves with the pit in an airtight container and press a piece of clingfilm directly onto the flesh; the salad is still best assembled the same day for peak color and texture.

What’s the best way to tell when the salmon is perfectly cooked for this salad?

Use an instant read thermometer: pull the salmon at 125 130°F (52 54°C) for a moist medium rare or cook to 145°F (63°C) if you prefer it well done per USDA guidance.

Visual cues also help opaque edges, a slightly translucent center, and flesh that flakes easily with a fork and always rest the fillet 3 5 minutes off the heat so it finishes gently.

Can I make this Salmon Avocado Salad ahead of time for a lunch or party?

You can prep components in advance: make the vinaigrette, wash and spin the greens, slice cucumber and onions, and cook the salmon a few hours ahead and chill. Keep the avocado and dressing separate until serving, store cooked salmon in an airtight container in the fridge (use within 2 3 days), and reheat gently or serve slightly chilled on the salad for best texture.

Is Salmon Avocado Salad a healthy meal what should I know about nutrition?

Yes it’s a nutrient dense option: a typical serving is roughly 400 450 kcal with about 25 30 g protein, heart healthy omega-3 fats from the salmon, and fiber from avocado and greens.

To adjust for calories or sodium, trim the amount of oil in the vinaigrette, skip the honey, or reduce added salt; swap half an avocado for extra greens if you want fewer calories but more volume.

What are good swaps or variations if I don’t have fresh salmon or someone doesn’t eat fish?

Substitute canned wild salmon (drained) or pre-cooked frozen portions if fresh isn’t available, or try smoked salmon for a different flavor profile. For a vegetarian or vegan option, replace the salmon with grilled marinated tofu, roasted chickpeas, or thick slices of charred halloumi (if not vegan); pesto or a lemon tahini dressing also makes a tasty swap for the lemon Dijon vinaigrette.

Any quick tips for getting restaurant quality results when pan-searing the salmon?

Pat the fillet very dry and season just before it hits a hot pan with a splash of oil press gently on skin side for the first 20 30 seconds to keep it flat and crisp.

Cook on medium high, resist flipping too early, and use the low-and-slow covered trick for very thick fillets; finish with a sprinkle of flaky sea salt and a squeeze of lemon for restaurant style brightness.