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This Salmon Avocado Salad is fresh, filling, and packed with flavor! Tender salmon is paired with creamy avocado, crisp Romaine, juicy tomatoes, cucumber, feta, and capers, then finished with a bright Lemon Dijon Dressing. It’s an easy, protein-packed salad that works perfectly for lunch or a light dinner.
Why You’ll Love This Salmon Avocado Salad
- A genuinely filling salad: salmon and avocado make this substantial enough to be the whole meal, not just a side.
- Three ways to cook the salmon: stovetop, air fryer, or oven, so you can use whatever’s easiest for you.
- Bright, well-balanced flavor: a lemony Dijon dressing, salty feta, and briny capers keep every bite interesting.
- Ready in about 30 minutes: quick enough for a weeknight, good enough to serve to guests.
Ingredients You’ll Need
How to Make Salmon Avocado Salad
- Season the salmon: Combine the olive oil, garlic, oregano, salt, and pepper. Rub over the salmon.
- Cook the salmon: Cook in a skillet for 3–4 minutes per side, air fry at 400°F for 7–10 minutes, or bake at 400°F for 10–14 minutes.
- Make the dressing: Whisk all the dressing ingredients together.
- Assemble: Combine the Romaine, cucumber, tomatoes, red onion, avocado, feta, and capers.
Technique Tip: Add Avocado Right Before Serving
Avocado can turn mushy or brown if it sits too long after being tossed with dressing. If you’re prepping any part of this salad ahead of time, slice or cube the avocado and add it just before serving to keep it looking and tasting its best.
Recipe Variations
- Grilled Salmon Avocado Salad-Grill the seasoned salmon instead of air frying it for a smokier flavor, especially nice in warmer months.
- Mediterranean Salmon Salad-Add sliced Kalamata olives and swap the Romaine for a mix of greens and fresh herbs for a more Mediterranean-leaning bowl.
- Spicy Salmon Avocado Salad-Add a pinch of red pepper flakes to the salmon seasoning and a drizzle of chili crisp over the finished salad.
- Grain Bowl Version-Add a scoop of cooked quinoa or farro to the bottom of the bowl for a heartier, grain-bowl-style meal.
Ways to Serve Salmon Avocado Salad
- With Warm Pita or Crusty Bread-Great for scooping up any extra dressing left in the bowl.
- As a Light Lunch-Filling enough on its own for a satisfying midday meal.
- With a Chilled White Wine-A crisp Sauvignon Blanc pairs nicely with the lemony dressing and salmon.
- Alongside a Simple Soup-Pair with a light soup for a more complete dinner.
Storage Instructions
- Refrigerator: Store the cooked salmon, salad, and dressing separately in airtight containers for up to 2 days.
- Assembly tip: Wait to add the avocado and dressing until just before serving to keep the salad fresh and prevent sogginess.
- Reheating: The salmon can be enjoyed cold on the salad or gently warmed before adding, depending on your preference.
Frequently Asked Questions
Yes, the dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Give it a good shake or whisk before using, since it may separate slightly as it sits.
Yes, goat cheese is a great substitute and has a similarly tangy flavor. A milder cheese like fresh mozzarella pearls can also work if you prefer something less salty.
Yes, cook the salmon and prep the vegetables (except the avocado) ahead of time, storing everything separately. Add the avocado and dressing just before eating for the best texture and flavor.
More Salmon Recipes
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Salmon and Avocado Salad
Ingredients
Salmon
- 1 pound skinless salmon fillets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad
- 4 cups chopped Romaine lettuce
- 1 large cucumber, chopped
- 2 cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- 2 avocados, sliced or cubed
- ½ cup crumbled feta cheese
- 2 tablespoons capers, drained
Lemon Dijon Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon fresh parsley, finely chopped
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Season the salmon: Combine the olive oil, garlic, oregano, salt, and pepper. Rub evenly over the salmon.
- Cook the salmon: Heat a skillet over medium-high heat. Cook the salmon for 3–4 minutes per side, depending on thickness. Transfer to a plate and let rest for a few minutes. Air Fryer: Preheat the air fryer to 400°F. Place the seasoned salmon in the basket and air fry for 7–10 minutes, depending on thickness. No need to flip. Oven: Bake the seasoned salmon at 400°F for 10–14 minutes, depending on thickness.
- Make the dressing: Whisk all the dressing ingredients together until well combined.
- Assemble the salad: Add the Romaine, cucumber, tomatoes, red onion, avocado, feta, and capers to a large bowl.
- Break the salmon into large pieces and arrange over the salad. Drizzle with the dressing and gently toss.
Notes
- Don’t overcook the salmon. Cooking time will vary depending on the thickness of the fillets. The salmon should flake easily with a fork while remaining moist inside.
- Air fryer option: Air fry the salmon at 400°F for 7–10 minutes. There’s no need to flip it.
- Oven option: Bake at 400°F for 10–14 minutes, depending on thickness.
- Add avocado last. Cut and add the avocado just before serving to prevent it from browning or becoming mushy.
- Watch the salt. Feta and capers are naturally salty, so taste the salad before adding additional salt.
- Make the dressing ahead: The Lemon Dijon Dressing can be refrigerated in an airtight container for up to 3 days. Shake or whisk well before using.
- For meal prep: Store the salmon, dressing, avocado, and salad ingredients separately and assemble just before serving for the best texture.
- Serve the salmon warm or cold. This salad works well either way, making leftover cooked salmon a great option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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