Salmon with Avocado and Fresh Greens (Print version)
Crispy pan-seared salmon over fresh greens and creamy avocado with a bright lemon dressing, ready in 20 minutes.
# Ingredients:
For the salmon
01 -
4 (6 oz / 170 g) skin-on salmon fillets
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon olive oil
05 -
1/2 lemon, for squeezing
For the salad and dressing
06 -
5 oz (140 g) mixed baby greens
07 -
1 large ripe avocado, sliced
08 -
1/2 English cucumber, thinly sliced
09 -
1 cup (150 g) cherry tomatoes, halved
10 -
2 tablespoons extra-virgin olive oil
11 -
1 tablespoon fresh lemon juice
12 -
1 teaspoon Dijon mustard
13 -
1 small garlic clove, minced
14 -
Salt and black pepper to taste
# Instructions:
01 -
Remove the salmon from the refrigerator and use paper towels to blot every surface completely dry, especially the skin. Season both sides with salt and pepper.
02 -
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Lay the fillets skin-side down and press gently so the skin makes full contact with the pan. Cook for 4 to 5 minutes without moving them until the skin is deeply golden and crisp.
03 -
Turn the fillets and cook for 2 to 3 minutes more until the flesh is just opaque in the center. Squeeze the lemon half over the salmon, then transfer to a plate to rest.
04 -
Combine the extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk until the dressing looks creamy and slightly thickened.
05 -
Pile the mixed greens, avocado, cherry tomatoes, and cucumber into a large bowl. Drizzle with the dressing and toss gently. Divide the salad among plates and top each with a warm salmon fillet. Serve immediately.
# Good to know:
01 -
Best served immediately while the salmon skin is still crisp.
02 -
Use an instant-read thermometer to verify the salmon reaches 145°F if you are unsure about doneness.