Salmon Avocado Salad

From the kitchen of Carly

A quick lunch or summer dinner with the kind of dressing-to-leaf ratio that actually keeps spinach interesting. Pan-seared salmon, sliced avocado, cucumber, and a mint-lime-honey drizzle.

Salmon Avocado Salad

Warm salmon on cool greens, skin crackling against creamy avocado, all dressed in a bright mint and lime vinaigrette. The trick is not moving the salmon in the pan, which gives you that golden, crispy skin without fussing. Twenty minutes, four hungry plates, one beautiful moment of contrast.

Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
easy

Ingredients

4 servings

  • 400 g (4 fillets)skin-on salmon fillets
  • 3ripe avocados, halved and sliced
  • 1 largecucumber, halved lengthwise and sliced
  • 14 oz(400 g)baby spinach
  • 4 tbspfresh mint, finely chopped
  • 1lime, zest and juice
  • 2 tsphoney
  • 3 tbspolive oil

Instructions

  1. Pat the salmon fillets dry. Season generously with salt and pepper, then rub with 1 tbsp of the olive oil.

  2. Whisk the dressing: in a small bowl, combine the lime zest, lime juice, honey, chopped mint, the remaining 2 tbsp olive oil, and a pinch of salt. Set aside.

  3. Heat a nonstick skillet over medium-high until very hot.

  4. Place the salmon skin-side down in the dry pan and cook 4 minutes without moving. The skin will release on its own when it's ready.

  5. Flip and cook 3 minutes more on the flesh side, until just cooked through and still moist at the center.

  6. While the salmon cooks, divide the spinach across 4 plates. Top with sliced avocado and cucumber. Drizzle each with half the dressing.

  7. Lay one salmon fillet on each salad. Drizzle with the remaining dressing.

  8. Serve immediately while the salmon is warm and the greens are crisp.

Tips from the kitchen

  • Don't flip the salmon until the skin releases easily from the pan. If you force it, you'll tear it. Let the heat do the work. Four minutes is about right, but trust your eyes.
  • Slice your avocado just before plating. Once it's cut, it oxidizes fast. A squeeze of lime juice slows that down, so have your dressing ready to go.
  • Use a hot, dry nonstick skillet with no oil in it for the first side. The salmon's own fat renders out and crisps the skin better than starting with oil would.

Variations

  • Swap the mint for fresh coriander if you want earthier and more peppery.
  • Use spring greens or mixed leaves instead of spinach for a different texture and a touch more bite.
  • Add thinly sliced radish, fennel, or beetroot under the salmon for crunch and subtle sweetness.
  • Serve at room temperature with the salmon cooled to a gentle warmth if you prefer a full cold salad, though it loses some appeal.

Make ahead and storage

Store any leftover salmon and salad components separately in airtight containers, keeping them in the fridge for up to two days. The salmon is fine cold the next day, but toss the greens fresh if you can. Don't freeze avocado or dressed greens.

Substitutions
  • salmon to grilled chicken breast or seared tuna. Tuna stays rare; chicken needs 6 minutes per side.
  • baby spinach to arugula, mixed greens, or kale. Kale needs to be massaged with a pinch of salt first to soften.
  • fresh mint to fresh basil or cilantro. Basil leans Mediterranean; cilantro takes it Mexican-adjacent.

Pairs well with: Crusty sourdough or warm pita on the side, A glass of crisp white wine: sauvignon blanc or pinot grigio, Sparkling water with a lime twist