This seared salmon avocado salad takes just 25 minutes to make and best of all, this recipe is Keto, Whole30 and Paleo.
If you were looking for tasty salmon recipes that you can make in no time, then you’ve landed in the right place because today I’m going to show you how to make a salmon and avocado salad in under 25 minutes.
Moreover, this salmon avocado salad recipe is Keto, Paleo, Whole30, and gluten-free. Now that’s one heck of a healthy salad, isn’t it?
More Diet Salads:
Furthermore, I’ve put together a list of useful tips and tricks that will help you make the best salmon salad ever.
Among them, you’ll find which ingredients you can change, what dressing to use, how to cook salmon for salad and much more.
So stick around foodies, ’cause it gets interesting.
How to make seared salmon avocado salad – Best Tips & Tricks
1. Ways to cook salmon for salad
There are many ways to cook salmon for salad. You can do it in a pan, under the broiler, en-papillote, and you can bake or grill it.
I usually sear the salmon in a pan when making it for a salad and you can see how I do it in the recipe below.
I like this method because it’s super quick but if you want to broil or bake it, here is how:
- Preheat your broiler or oven to 400°F/200°C and line a baking sheet with parchment paper.
- Season the salmon fillet with salt and pepper on both sides and place it into your prepared baking sheet. Then, place the baking sheet on the higher rack of your oven and broil or bake.
- If you bake it, the cooking time is 12-15 minutes, depending on the size and thickness of the fillet.
- For broiling, 5-7 minutes under the broiler should be enough, but this depends on how you like it. If you prefer it golden brown and slightly undercooked in the middle, then this should do the trick. But if you like it well done, then shut the broiler off after 5-7 minutes and leave the salmon in the heated oven for an extra 3-5 minutes.
You’ll know when it’s done if it’s golden brown and it flakes easily with a fork.
Another easy method of cooking salmon, or any kind of fish, is en-papillote. This sounds fancy but trust me, it’s really simple. You need to cut a piece of parchment paper, put the salmon on it, fold it like a packet and cook in the oven. You can also add veggies, as in this baked salmon and veggies recipe.
2. Which ingredients can be changed in this salmon and avocado salad recipe
You can change the veggies and there are many possibilities here. You can go for bell peppers, tomatoes, green onions, or any herbs and greens of your choice.
If you want to make it more filling, add cooked quinoa, chickpeas or corn. It’s worth noting here that if you use these 3 ingredients, it won’t be Whole30, Paleo or Keto anymore.
3. What dressing to use in this healthy avocado salmon salad
I used a simple fresh lemon juice dressing which goes great with the fatty salmon and avocado.
If you want something different, here’s another dressing that would go well with the salmon and avocado salad:
- 1/4 cup olive oil, extra virgin
- 3 Tbsp apple cider vinegar
- 1 Tbsp fresh lime or lemon juice
- 1 Tbsp raw honey
- 1 garlic clove, minced
- 1 tsp dried basil
- 1 tsp dried crushed red pepper or chili flakes
- sea salt and fresh ground black pepper
4. How to meal plan with avocado salmon salad
This seared salmon avocado salad recipe is perfect for meal planning. You can make it in advance, place it into airtight containers and refrigerate for up to 3 days.
If you store it in airtight containers, keep it separately from the dressing and mix them together only before serving.
Alternatively, you can store it into mason jars and in this case, you can add the dressing too. Just make sure you place it at the bottom, then add the avocado and then the rest of the ingredients.
This will keep the avocado fresh and green because the dressing contains lemon juice.
If you store this salmon and avocado salad in airtight containers, make sure you squeeze fresh lemon juice over the avocado so it stays green and fresh.
That’s it for today, my dear foodies. It is now time to make this healthy avocado salmon salad recipe.
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Seared Salmon Avocado Salad Recipe
- 1 Lb (450g) salmon - boneless, skinless (preferably wild-caught)
- 4 hard boiled eggs - peeled and quartered
- 8 thin strips pasture bacon
- 1 large avocado
- 1/3 cup (60g) pitted olives
- 1/2 English cucumber - thinly sliced
- 2 Tbsp chopped chives
- 2 Tbsp Dill chopped - or to taste
Lemon Dressing Ingredients:
- 1 lemon - freshly squeezed
- 3 Tbsp olive oil - extra virgin
- 1/2 Tbsp dried oregano
- 1/2 tsp chili flakes - or to taste
- sea salt and fresh ground black pepper - to taste
- Season the salmon on both sides with sea salt and fresh ground pepper.
- Add bacon into a large non-stick pan* and place it over medium heat. Cook until crispy, about 3-4 minutes on each side, then set aside on a paper towel to absorb the excess fat.
- In the same preheated skillet, add the salmon fillets, top-side down, and cook until golden and flaky, about 4-5 minutes on each side (cooking time may vary depending on the thickness of your fillets).
- Set aside on a large shallow plate or bowl and flake it using 2 forks.
- To the same plate/bowl, add the remaining ingredients: hard boiled eggs, avocado, bacon, cucumber, olives, chives and dill.
- In a mixing jug, whisk all dressing ingredients until well combined.
- Just before serving, drizzle the dressing over the salad and gently toss to combine. If you're meal prepping with this salad, then place it in airtight containers*, separately from the dressing. Refrigerate for up to 3 days.
- You can sear, bake, broil or grill the salmon for this salad. See how at Tip #1.
- Make the avocado salmon salad with your favorite veggies and if you're not on a diet, add cooked quinoa, chickpeas or corn. See more at Tip #2.
- If you want a different dressing than the one in the recipe, check out Tip #3
- You can use this avocado salmon salad for meal planning. See how at Tip #4.
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