Here is recipe for Salmon Avocado Salad
Ingredients:
Salmon: You can’t beat wild Alaskan salmon for the best flavor and most nutrients.
Baby Spinach: I’m always a fan of spinach but any greens will work.
Tomatoes: You can use any vine-ripened tomatoes or cherry tomatoes as well.
Avocado: For that dose of healthy fat and creamy texture.
Cucumber: A small cucumber adds that crisp and refreshing flavor.
Red Onion: Can’t beat red onion in salads for that sweet, but punchy taste.
Directions:
Remember that salmon cooks quickly, and overcooked fish is never ideal. It turns dry and bland. So pan seared salmon is an easy method for a perfectly cooked and moist fillet.
Heat some olive oil in a large pan over medium-high heat.
Pat your salmon fillets dry with a paper towel. This will ensure you get that golden brown crust.
Sprinkle some salt and pepper on top. Then place the fillets skin side up on the pan.
Let it sear for about 4-5 minutes, top side down first.
Gently flip the salmon over and let it cook for another 2-3 minutes, depending on thickness. Remember that salmon will continue cooking even when removed from the heat, so a little softness in the middle is fine.
Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top. Mix the dressing ingredients together in a small bowl and drizzle on top.