Can I use canned salmon in avocado salad?

You can use canned salmon instead of fresh salmon. Look for canned salmon that is wild, skinless, and boneless.

Why is my salmon too dry?

If your salmon fillets are too dry, it's most likely because they were overcooked. Cook time will depend on the thickness of the salmon.

What’s the best way to store leftover salmon salad?

The best way to store leftover salmon salad is to try to keep the salmon and other ingredients separate. Put them in airtight containers in the refrigerator for up to three days. You can freeze extra salmon by wrapping it in plastic wrap and putting it in a zip-top bag in the freezer for up to three months. It's not a good idea to freeze the other ingredients.

Salmon Avocado Salad with Cilantro Vinaigrette

Description

Spring inspired salad with roasted salmon, creamy avocado, and crisp vegetables, tossed in fresh cilantro vinaigrette. If you want lunch and dinner all in one then this salad will satisfy just that!

Ingredients

Units Scale

Salmon

1 lb. salmon fillet, with or without skin
Olive oil
Kosher salt and fresh ground black pepper
Fresh lemon, optional

Salad

2–3 heads romaine lettuce, about 8 cups chopped
5 radishes, thinly sliced
2 Persian cucumbers or 1/2 seedless cucumber, thinly sliced
1 large ripe avocado, sliced or chopped
1/2 – 1 cup croutons
2 green onions, sliced
Fresh chopped dill, to taste
Fresh chopped basil, to taste
Cilantro Vinaigrette

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Instructions

Salmon

Preheat the oven to 425F. Line a sheet pan with parchment paper.
Pat the salmon dry with a paper towel. Drizzle with olive oil, just enough to coat, and season with salt and pepper, to taste.
Bake for 10-12 minutes or until cooked through and easily flaked. Cooking time will vary on the thickness of the salmon. Remove the salmon from the oven and give it a nice squeeze of fresh lemon juice, optional. Lightly flake with a fork into bite-size chunks and set aside to slightly cool.

Salad

In a large serving bowl or platter, add romaine, radishes, cucumbers, avocado, croutons, and green onions. Top with the flaked salmon, dill, and basil. Serve with Cilantro Vinaigrette drizzled on top.

Notes

Nutrition information is only for the salad. See cilantro vinaigrette for its own nutrition.

Nutrition

Serving Size:
Calories: 333
Sugar: 2.9 g
Sodium: 161.5 mg
Fat: 19 g
Carbohydrates: 15.6 g
Protein: 29 g
Cholesterol: 58.3 mg