salmon chunks over avocado romaine salad with corn

Avocado Salmon Salad (video)

Name: Avocado Salmon Salad (video)
Prep time: 15 min
Total time: 15 min
Ingredients: 2 pound salmon fillet; Salt and ground black pepper; smoked paprika; about 1/2 teaspoon; dried basil; about 1/2 teaspoon; 2 tablespoons chopped fresh dill; 8 to 10 cups chopped Romaine lettuce; 1 large avocado; chopped; 1/2 cup canned corn; 1/4 to 1/3 cup Green Goddess dressing

Published on December 28, 2016 | In American | By tatyanaseverydayfood |

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- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

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Calling all seafood and salmon lovers! Creamy, zesty and flavorful – this avocado salmon salad recipe with, avocado, corn and green goddess dressing is simply the best! The juicy salmon is seasoned with smoked paprika and fresh dill, then served over a bed of crunchy romaine lettuce, chunks of creamy avocado and corn. I cannot say enough about how good this seafood salad is – it’s super easy to make and you can have it ready in under 30 minutes! Plus, this recipe is a great option for keto diets – check out my tips for making this a keto salad!

Watch My Video!

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The Flavorful Salmon

So what makes this avocado salmon salad recipe extraordinary?! All the amazing ingredients! For this salad, I season HUGE chunks of wild salmon with smoked paprika (my favorite spice), a little bit of basil and loads of fresh dill, which adds incredible flavor. The salmon chunks are then seared in olive oil to perfection. I always recommend using wild salmon – it has the cleanest flavor and none of the chemicals that farmed salmon has. Now, I like to remove the skin off my fish as a personal preference but feel free to leave it on if you feel like it!

The Salad

For the salad part of this salmon recipe, I used crispy and crunchy romaine lettuce and loaded it up with TONS of avocado. The avocado is essential to this dish, making everything super creamy. I also added a bit of corn for some sweetness. For more texture, you can try adding thinly-sliced radishes, cucumbers or even sweet red bell pepper. And to bring it all together, the salad is dressed with green goddess dressing. If you haven’t tried this dressing before, go out and get some! You’ll thank me later! It’s a creamy and sweet dressing with a kick of zestiness and complexity.

More Recipes!

Looking for more salmon recipes? Make sure to check some of my other seafood recipes!

Cedar-Planked Lemon Salmon – the most delicious grilled salmon with lemon, garlic and herbs!
And my ‘Teriyaki Salmon Bowl’ is super easy to make and loaded with veggies!!
Try my other ‘Avocado Salmon Salad’ with a poached egg and crunchy cucumber.
Salmon Fettuccine Alfredo – creamy and delicious seafood pasta with huge chunks of salmon!

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Keto Option

This easy salmon salad recipe is a great option for those on a low-carb diet or the keto diet! Simply keep the corn out of the recipe and replace it with radishes, cucumbers or peppers. Also, make sure to use a green goddess dressing that has little to no sugar – I love to use this ‘Primal Kitchen Green Goddess Dressing’ made with avocado oil (affiliate link).

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Ingredients

2 pound salmon fillet
Salt and ground black pepper
smoked paprika, about 1/2 teaspoon
dried basil, about 1/2 teaspoon
2 tablespoons chopped fresh dill
8 to 10 cups chopped Romaine lettuce
1 large avocado, chopped
1/2 cup canned corn
1/4 to 1/3 cup Green Goddess dressing

Instructions

Prepare the salmon first. Using kitchen tweezers, remove any bones. Then, using a sharp knife, remove the skin (watch my video recipe for details). To portion the fish, first slice it lengthwise, then across to make large cubes. Transfer the salmon into a large bowl.
Season the salmon with a generous amount of salt and ground black pepper. Add the remaining seasonings and gently toss the salmon to coat it in the seasonings. Preheat a large, non-stick frying pan and add a drizzle of olive oil. Fry the salmon in small batches and avoid overcrowding the pan! Fry the salmon for a few minutes on each side, turning when a nice golden sear forms.
Remove salmon onto a plate lined with paper towels to absorb the excess oil. Keep warm.
For the salad, simple toss together the romaine lettuce, corn, chopped avocado and Green Goddess salad dressing.
To serve, simply place 6 to 8 pieces of salmon on top of a generous plate of salad. I recommend serving the salmon warm for best taste.

Servings : 4
Ready in : 30 Minutes
Course : Soup and Salad
Recipe Type : Dinner, Keto & Low-Carb, Lunch, Seafood Recipes, Video

For this avocado salmon salad, I season huge chunks of wild salmon, sear them in olive oil, and then serve them on a bed of romaine lettuce. View Recipe Link