Salmon & Avocado Salad

Tender salmon tops a hearty salad of red cabbage, carrots and avocados tossed with a creamy dill vinaigrette in this quick, easy dinner.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• ½ cup loosely packed fresh dill, plus more for garnish
• 2 tablespoons water
• 2 tablespoons lemon juice
• 2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic
• 2 ripe avocados, chopped, divided
• ¼ cup extra-virgin olive oil, plus 1 teaspoon, divided
• ½ teaspoon salt, divided
• 4 5-ounce skinless salmon fillets
• ¼ teaspoon ground pepper
• 3 cups spring mix salad greens
• 2 cups thinly sliced red cabbage
• 1 cup matchstick carrots

Directions

1. Place dill, water, lemon juice, vinegar, mustard, garlic, ½ cup avocado, ¼ cup oil and ¼ teaspoon salt in a blender. Process until smooth, about 30 seconds. Refrigerate until ready to use.
2. Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon evenly with pepper and the remaining ¼ teaspoon salt. Add the salmon to the pan; cook until golden on the bottom and mostly opaque around the sides, about 4 minutes. Carefully flip the fillets; remove from heat. Let the fillets stand in the pan until cooked through, 2 to 3 minutes.
3. Combine salad greens, cabbage, carrots and the reserved dressing in a large bowl; toss gently until evenly coated. Divide the salad among 4 plates; top with the remaining avocado. Top each salad with a salmon fillet; garnish with additional dill, if desired.

Nutritional Information

Per Serving: 508 Calories, Total Fat: 36 g, Saturated Fat: 5 g, Cholesterol: 90 mg, Carbohydrates: 13 g, Fiber: 7 g, Total Sugars: 3 g, Protein: 35 g, Sodium: 438 mg, Vitamin A: 5958 IU

© Dotdash Meredith. All rights reserved. Used with permission.