SALMON AVOCADO SALAD

Salmon Avocado Salad is a nutrient-dense, flavor-packed dish for a salad that is nutritious. On top of spinach, avocado, tomatoes, and red onions is a layer of juicy, pan-seared salmon. Afterward, a handmade lemon vinaigrette was added. It can be prepared in under 20 minutes and is light but filling. 

It is the ideal salad for summer because it is stacked with both salty and fresh ingredients. However, stay reading for some advice on where to buy salmon, how to cook it to perfection, and how to store it. Let's start now. 

WHAT TYPE OF SALMON TO BUY

You'll need fresh salmon filets for this dish. But there are a few factors to take into account for the greatest quality.

WILD VS. FARMED SALMON

Generally speaking, you should seek out wild Sockeye, Coho, or King salmon. Simply put, "wild-caught" refers to an animal that was taken in its natural habitat. Because their diet is rich in natural organisms, they have a healthy fatty acid composition.

Due to the numerous problems with the fish breeding industry, wild salmon can be risky. Let's just say that raising fish in enclosed tanks and feeding them artificial chemicals are bad for the environment and for us as humans. 

FRESH VS. FROZEN SALMON

Frozen wild Alaskan salmon might be a better choice, similar to how I buy shrimp. Salmon sold as "fresh" at your local grocery shop is frequently of a subpar quality, and you have no idea how long it has been sitting there. If you aren't certain that your neighborhood fish market sells fresh daily catches, err on the side of caution and purchase frozen salmon fillets. 

SALMON AVOCADO SALAD INGREDIENTS

SALMON AVOCADO SALAD

• 4 cups baby spinach
• 2 tomatoes, chopped
• 1 avocado, diced
• 1 cucumber, peeled and sliced
• 1/4 cup red onion, chopped
• 2 tablespoon olive oil
• 2 salmon filets
• salt and pepper, to taste

DRESSING

• 1 recipe lemon vinaigrette

HOW TO COOK SALMON

Keep in mind that salmon cooks rapidly; you don't want it to be overdone and boring. In order to have a well cooked and moist fillet, I recommend pan searing the salmon. 

1. Set the pan up. In a big pan, warm up some olive oil over medium-high heat. 
2. The fillets should be patted dry. To get that golden brown crust, pat your salmon fillets dry with a paper towel.
3. Spice it up. Place the fillets skin side up on the skillet after lightly placing some salt and pepper on top. 
4. burning time. With the top side down first, let the salmon sear for 4 to 5 minutes. 
5. Flip it over slowly. Depending on thickness, flip the salmon over gently and cook it for an additional 2-3 minutes. Keep in mind that salmon will continue to cook even after being taken off the heat, so a little softness in the center is acceptable. 

ASSEMBLING THE SALMON AVOCADO SALAD

Prepare the remaining ingredients while the fish is being seared. Tomatoes, avocados, cucumbers, and red onions should all be chopped. The dressing is then whipped together. Your preliminary work is now complete!

Now for the simple part. The spinach should be divided between two large salad bowls. After adding the salmon and the remaining ingredients, spread the dressing over everything. Tell me now that wasn't feasible.