Salmon and Avocado Salad

This Salmon Avocado Salad is fresh, flavorful, and satisfying, with tender salmon, creamy avocado, crisp veggies, feta, and capers tossed with a zesty Lemon Dijon Dressing.

Prep Time15

Cook Time10

Total Time25

Course: Salad recipes

Cuisine: American

Keyword: avocado salad with salmon, salmon and avocado salad

Servings:

Author: Tatiana

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