Salmon And Avocado Salad

Recipe Images

Prep Time: 13 minutes Calories: 296 per serving Category: Lunch

Goals: Maintain Weight Eat Healthier

Tags: Make by Yourself

Contains Allergens: Fish

Ingredients

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

Instructions

Remember that salmon cooks quickly, and you don’t want an overcooked that’s dry and bland. So, I say go the pan seared salmon route – which is an easy method for a perfectly cooked and moist fillet. Prep the pan. Heat some olive oil in a large pan over medium-high heat. Pat dry the fillets. Pat your salmon fillets dry with a paper towel so you are able to get that golden brown crust! Season it up. Sprinkle some salt and pepper on top, then gently place the fillets skin side up on the pan. Searing time. Let the salmon sear for 4 to 5 minutes with the top side down first. Flip it carefully. Gently flip the salmon over and let it cook for another 2-3 minutes, depending on thickness. Remember that salmon will continue cooking even when removed from the heat, so a little softness in the middle is fine.