Ingredients:

  • 2 (approx. 5–6 oz) Skin-on or skinless Salmon Fillets
  • 1 Tbsp Olive Oil (for cooking)
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 3 Tbsp Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Runny Honey (or Maple Syrup)
  • 1 Tbsp Fresh Dill, finely chopped
  • Salt and Pepper to taste (for vinaigrette)
  • 4 cups Mixed Leafy Greens (such as Rocket/Arugula, Baby Spinach, or Butter Lettuce)
  • 1 large Ripe Avocado, diced
  • 1/2 English Cucumber, sliced or diced
  • 4 medium Radishes, thinly sliced
  • 1/4 Small Red Onion, thinly sliced or finely minced (optional)

Instructions:

  1. Prepare the Salmon: Thoroughly pat the salmon fillets dry with kitchen paper. Season both sides of the fillets generously with salt and pepper.
  2. Cook the Salmon (Pan-Seared Method): Heat 1 Tbsp olive oil in a non-stick pan over medium-high heat until shimmering. Place the salmon skin-side down (if applicable). Sear for 4 minutes.
  3. Finish Cooking: Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 135–140°F (57–60°C) or the fish flakes easily. Remove the salmon and set it aside to rest.
  4. Whisk the Vinaigrette: In a small bowl, combine the lemon juice, Dijon mustard, honey/maple syrup, and a pinch of salt and pepper. Slowly drizzle in the 3 Tbsp Extra Virgin Olive Oil while continuously whisking vigorously until the mixture emulsifies and thickens slightly.
  5. Add Herbs: Stir the chopped fresh dill into the vinaigrette. Taste and adjust seasoning as necessary.
  6. Prep Salad Components: Place the mixed greens into the large salad bowl. Dice the avocado, and slice the cucumber, radishes, and red onion.
  7. Dress the Greens: Drizzle about half of the vinaigrette over the greens, cucumber, radish, and red onion. Gently toss until the leaves are lightly coated.
  8. Assemble and Serve: Divide the dressed salad mix onto two plates. Arrange the diced avocado over the salad. Flake the rested salmon fillets slightly or place them whole on top of the greens. Spoon the remaining vinaigrette lightly over the salmon and avocado. Serve immediately.