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Salad with Seared Salmon

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Salad with Seared Salmon is a nutrient-packed, vibrant dish featuring crisp greens, fresh vegetables, and perfectly seared salmon. It’s quick to prepare, full of flavor, and ideal for a healthy lunch or light dinner.

Ingredients

  • 2 salmon fillets (skin on or off)
  • 1 tbsp olive oil or avocado oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens (arugula, spinach, romaine, etc.)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1 avocado, sliced or diced
  • Lemon wedges (for serving)
  • Dressing of choice (vinaigrette, tahini-lemon, balsamic, etc.)

Instructions

  1. Pat salmon fillets dry and season both sides with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Place salmon skin-side down (if using skin-on) and cook for 3–4 minutes until the skin is crisp and the salmon releases easily.
  4. Flip and cook another 2–3 minutes, or until the salmon is cooked through but still moist.
  5. While salmon rests, assemble salad by placing greens, cherry tomatoes, cucumber, red onion, and avocado in bowls or on plates.
  6. Top each salad with a seared salmon fillet.
  7. Drizzle with dressing and squeeze fresh lemon juice over the top.
  8. Serve immediately.

Notes

  • Use fresh, high-quality salmon for the best flavor.
  • Let salmon rest for a few minutes after cooking for maximum juiciness.
  • Serve cold or warm—both work well for this dish.
  • For meal prep, store the salad components and salmon separately.
  • Add grains like quinoa or farro to make it a grain bowl.

Nutrition

Find it online: https://thefamilycooking.com/salad-with-seared-salmon/