Ingredients:

  • 3 Tbsp Fresh Lemon Juice
  • 5 Tbsp Extra Virgin Olive Oil
  • 1 tsp Dijon Mustard
  • ½ tsp Honey or Maple Syrup
  • 1 Tbsp Fresh Dill, finely chopped
  • Salt (Kosher or Sea), to taste
  • Black Pepper, freshly ground, to taste
  • Two 6 oz Salmon Fillets (skin-on preferred)
  • 1 Tbsp Olive Oil or Avocado Oil (for searing)
  • ½ tsp Salt (for salmon)
  • ¼ tsp Black Pepper (for salmon)
  • 5 oz Mixed Salad Greens (Spring Mix/Arugula)
  • 1 cup Cherry Tomatoes, halved
  • ¼ cup Red Onion, very thinly sliced
  • 1 large or 2 small Ripe Avocados, diced
  • ½ cup Cucumber (English or Persian), sliced

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, whisk (or shake vigorously) the lemon juice, 5 Tbsp olive oil, Dijon mustard, honey/maple syrup, dill, salt, and pepper until emulsified. Taste and adjust seasoning. Set aside.
  2. Season the Fish: Pat the salmon fillets completely dry with paper towels (critical for crispy skin). Season generously on both sides with the remaining salt and pepper.
  3. Heat the Pan: Place 1 Tbsp of high smoke point oil (olive or avocado) in a skillet and heat over medium-high until shimmering.
  4. Sear the Skin: Place the salmon skin-side down in the hot pan. Press down gently for 5 seconds with a spatula to prevent curling. Cook for 4–5 minutes until the skin is deeply golden brown and crispy and the flesh has cooked about halfway up the side.
  5. Flip and Finish: Flip the salmon and cook for just 2–3 minutes more, or until the internal temperature reaches 145°F (63°C). Remove the salmon and let it rest on a cutting board or plate for 5 minutes.
  6. Assemble the Salad Base: In a large mixing bowl, gently combine the mixed greens, cherry tomatoes, sliced red onion, and cucumber.
  7. Dress Lightly: Drizzle about half of the prepared vinaigrette over the salad greens. Toss very gently to coat.
  8. Add Avocado: Add the diced avocado to the bowl. Toss only once or twice, taking care not to mash the avocado.
  9. Plate and Top: Divide the dressed salad among two plates. Flake the rested salmon with a fork into large chunks (or place the fillet whole) over the salad greens. Drizzle any remaining vinaigrette over the salmon and serve immediately.