Get Recipe Ingredients
Ingredients
For the salmon:
• 2 (4-ounce) salmon filets
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon avocado or olive oil
• 1 tablespoon lemon juice
For the salad:
• 1 head butter lettuce or romaine, leaves torn
• 2 Persian cucumbers, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ finely diced red onion
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, grated
• 1 avocado, sliced
• Fresh dill
• Kosher salt and ground black pepper to taste
• Fresh Gourmet® Crispy Onions
Instructions
• Season salmon filets with salt and pepper.
• Preheat a large nonstick or cast iron skillet over medium-high heat. Once the pan is hot, cook the salmon skin side up for about 5 minutes.
• Gently flip the filets and cook for an additional 4–5 minutes until browned and opaque in the center.
• Set aside to cool while you assemble the salad.
For the salad
• In a large bowl, gently toss the lettuce, cucumber, tomatoes, and red onion with the olive oil, lemon juice, and garlic.
• Top the salad with flakes of cooked salmon, sliced avocado, dill, salt and pepper, and Fresh Gourmet® Crispy Onions.
