Salmon & Avocado Salad

A close-up view of salmon and avocado salad on a plate

Dotdash Meredith

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

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.
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.
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

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