Ingredients:

  • 1 lb (450 g) salmon fillet, skin on or off, single piece (about 4 × 4–5 oz / 115–140 g portions)
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp (15 ml) olive oil — for searing the salmon
  • 6 cups (about 180 g) mixed salad greens or baby arugula
  • 1 medium cucumber, halved lengthwise and thinly sliced (about 150 g)
  • 2 ripe avocados, halved, pitted and sliced or cubed (about 300–350 g total flesh)
  • 1 small red onion, very thinly sliced (about 50 g) — optional, soak in cold water 5 minutes to mellow
  • 2 tbsp (8 g) fresh chopped herbs (flat-leaf parsley, dill, or cilantro) — optional
  • 2 tbsp (20 g) toasted sunflower seeds or sliced almonds — optional for crunch
  • 3 tbsp (45 ml) extra-virgin olive oil (for vinaigrette)
  • 1½ tbsp (22 ml) fresh lemon juice (about 1 medium lemon)
  • 1 tsp (5 g) Dijon mustard
  • 1 tsp (5 ml) honey or maple syrup — optional
  • 1 small garlic clove, finely grated or minced — optional
  • Salt and freshly ground black pepper, to taste (for vinaigrette)
  • Lemon wedges, for serving — optional
  • Flaky sea salt, for finishing salmon — optional

Instructions:

  1. Prep ingredients: wash and dry greens; slice cucumber and red onion; halve and slice or cube avocados; chop herbs; measure dressing ingredients. Pat salmon dry with paper towels and season both sides with salt and pepper.
  2. Make the lemon-Dijon vinaigrette: whisk together lemon juice, Dijon mustard, honey or maple syrup (if using), minced garlic (if using) and a pinch of salt. Whisk in extra-virgin olive oil until emulsified. Taste and adjust seasoning; reserve some vinaigrette for finishing the salmon and avocado.
  3. Heat a nonstick or stainless-steel skillet over medium-high until hot. Add 1 tbsp olive oil and swirl to coat.
  4. Sear the salmon: place salmon skin-side down (if using skin) and press gently with a spatula for 30 seconds to keep skin flat. Sear 3–5 minutes until edges turn opaque and skin is crisp. Flip and cook an additional 2–6 minutes depending on thickness. Doneness cues: remove at 125–130°F (52–54°C) for moist medium-rare or cook to 145°F (63°C) per USDA for well done. For thicker fillets, after searing reduce heat to medium and cover briefly (1–2 minutes) to finish cooking without burning.
  5. Rest the salmon 3–5 minutes off the heat; it will finish cooking slightly. During rest, lightly toss greens, cucumber, red onion and herbs with enough vinaigrette to coat, reserving some dressing.
  6. Assemble the salad: arrange dressed greens on individual plates or a large platter. Fan or cube avocado and arrange over the greens.
  7. Add salmon and finish: flake or place whole salmon portions atop the salad. Drizzle reserved vinaigrette over salmon and avocado, sprinkle toasted seeds or nuts and flaky sea salt, and serve with lemon wedges.
  8. Tips: do not overcook the salmon (remove a few degrees below target temp), choose ripe but slightly firm avocados and dress greens lightly to avoid sogginess. Store protein separately from avocado and dressing for leftovers.