Warm Salmon Salad
with avocados / lemon-dill vinaigrette
This protein-packed salad with salmon and walnuts was a popular meal when we last featured it in 2020.
Smarts: For the onions in this salad, serve them raw or rinse them in cool water for less oniony “bite”.
Ingredients
- Dill, fresh - 1 tsp , chopped
- Lemon juice - 1 Tbsp
- Oil, olive - 5 Tbsp
- Vinegar, red wine - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Salmon - 1 lb (use skinless salmon filets if available)
- Lemon-Dill Marinade and Vinaigrette (ingredients listed separately) - 3 Tbsp + 5 Tbsp
- Walnuts, halves or pieces - 1/2 cup
- Onions, red - 1/4 , diced
- Avocados - 1 , cubed
- Oil, cooking - 1 Tbsp
- Salad greens of choice - 8 oz
- Olives, kalamata, pitted - 1/3 cup (sub any type of olives)
Prep
-
Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, vinegar, mustard, and honey. (Can be done up to 3 days ahead)
-
Salmon - Rinse and pat dry. Place salmon in a small baking dish. Pour first portion of vinaigrette over salmon (reserve second portion to dress salad) and turn salmon to coat. Marinate salmon in vinaigrette for 20 minutes.
-
Walnuts - Toast walnuts in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
-
Onions - Dice onions. (Can be done up to 5 days ahead)
-
Avocados - Cube avocados.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
If you’d like the onions to have less of a bite, soak them in cool water. Drain before using.
-
Remove salmon from marinade (discard marinade) and season with some salt and pepper.
-
Heat a large skillet or nonstick pan with cooking oil over medium-high heat. Add salmon and cook on both sides until golden brown and cooked through, 6 to 10 minutes total, depending on thickness.
-
If salmon is not already cut into filets, slice it into individual portions or chop / shred it into bite-sized pieces to top salad.
-
Assemble salads by spreading greens out on serving plates. Top with avocados, red onions, walnuts, and olives. Top each salad with salmon and second portion of vinaigrette. Enjoy!
Reviews
Ratings
0 reviews