Healthy Salmon Avocado Salad

Salmon avocado salad with homemade lemon vinaigrette

Salmon and avocado go together like tomato and basil: they complement each other perfectly, and one is made much better because of the other. This salmon avocado salad is a healthy salad recipe that’s big on nutrients and flavor. A moist, pan seared salmon is layered on top of spinach, avocado, tomatoes, and red onions. Then drizzled with a homemade lemon vinaigrette. It’s light yet filling, and simple enough to be made in under 20 minutes. This is a simple and very versatile recipe that you can shake up any time of day!


Salmon Avocado Salad

  • 4 cups baby spinach
  • 2 tomatoes, chopped
  • 1 avocado, diced
  • 1 cucumber, peeled and sliced
  • 1/4 cup red onion, chopped
  • 2 tablespoon olive oil
  • 2 salmon filets
  • salt and pepper, to taste

Lemon Vinaigrette Dressing

  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey, or maple syrup
  • 1 garlic cloves, minced
  • salt and pepper, to taste


  • Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes.
  • Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle.
  • Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top.
  • Mix the dressing ingredients together in a small bowl and drizzle on top.


Remember that salmon cooks quickly, and you don’t want an overcooked that’s dry and bland. So, I say go the pan seared salmon route – which is an easy method for a perfectly cooked and moist fillet.

  • Prep the pan. Heat some olive oil in a large pan over medium-high heat. 
  • Pat dry the fillets. Pat your salmon fillets dry with a paper towel so you are able to get that golden brown crust!
  • Season it up. Sprinkle some salt and pepper on top, then gently place the fillets skin side up on the pan. 
  • Searing time. Let the salmon sear for 4 to 5 minutes with the top side down first. 
  • Flip it carefully. Gently flip the salmon over and let it cook for another 2-3 minutes, depending on thickness. Remember that salmon will continue cooking even when removed from the heat, so a little softness in the middle is fine. 


Once you’ve got all your ingredients out, it’s as simple as adding them to a small mixing bowl and whisking them together. That’s it!


As you’re searing the salmon, prep the rest of the ingredients. Chop up the tomatoes, avocado, cucumber, and red onion. Then whisk together the dressing. Voila – your prep work is done!

Now comes the easy part. Divide the spinach into two large salad bowls. Then layer on the rest of the ingredients, add the salmon, and drizzle the dressing.


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