Pan-Seared Salmon with Avocado Salad!

🧑‍🍳 Pan-Seared Salmon with Avocado Salad

Servings: 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🐟 Ingredients

For the Salmon:

• 2 salmon fillets (about 5–6 oz / 150–170 g each, skin-on preferred)

• 1 tbsp olive oil (or avocado oil)

• Salt and freshly ground black pepper, to taste

• ½ tsp garlic powder

• ½ tsp paprika or chili flakes (optional, for color & spice)

• 1 tsp lemon juice (for finishing)

For the Avocado Salad:

• 1 ripe avocado, diced

• 1 small cucumber, diced

• 1 small tomato (or a handful of cherry tomatoes), diced

• ¼ small red onion, finely sliced

• 1 tbsp olive oil

• 1 tsp lime or lemon juice

• Salt & pepper, to taste

• (Optional) fresh cilantro or parsley, chopped

🔥 Instructions

1. Prepare the Salmon

1. Pat the salmon fillets dry with paper towels — this helps achieve a crispy sear.

2. Season both sides with salt, pepper, garlic powder, and paprika (if using).

3. Heat 1 tbsp olive oil in a non-stick or cast-iron skillet over medium-high heat.

4. Once hot, place salmon skin-side down and press gently for 10 seconds so the skin doesn’t curl.

5. Cook 4–5 minutes, until the skin is golden and crisp.

6. Flip and cook another 2–3 minutes, or until the center is just opaque.

7. Squeeze lemon juice over the top and remove from heat.

2. Make the Avocado Salad

1. In a medium bowl, combine avocado, cucumber, tomato, and red onion.

2. Drizzle with olive oil and lime or lemon juice.

3. Season with salt and pepper, and toss gently to mix.

4. Sprinkle with fresh herbs if using.

3. Assemble & Serve

• Place a portion of the avocado salad on each plate.

• Set the pan-seared salmon on top or to the side.

• Garnish with a lemon wedge or extra herbs.

🍋 Chef’s Tips

• Crispy skin trick: Always start with a dry salmon and a hot pan. Don’t move the fish too soon.

• Doneness check: Salmon is perfectly cooked when it flakes easily with a fork but is still slightly translucent in the center.

• Extra flavor: Add a drizzle of garlic butter or a sprinkle of everything bagel seasoning before serving.

🥗 Nutrition (Approx. per serving)

• Calories: ~480

• Protein: 35 g

• Fat: 32 g

• Carbs: 6 g

❓ Q & A

Q1: Can I use skinless salmon?

A: Yes! It will still taste great — just reduce cooking time slightly since it cooks faster. You won’t get crispy skin, but the inside will still be tender.

Q2: What other fish can I use?

A: Trout, sea bass, or halibut all work beautifully with this avocado salad.

Q3: Can I make this in the oven or air fryer?

A: Absolutely.

• Oven: Bake at 400°F (200°C) for 12–14 minutes.

• Air fryer: Cook at 390°F (200°C) for 7–9 minutes.

Q4: How can I make the salad creamier?

A: Mash half of the avocado into the dressing before tossing — it’ll coat the veggies like a light guacamole.

Q5: What side dishes go well with this?

A:

• Garlic butter asparagus

• Roasted baby potatoes

• Cauliflower rice (for low-carb option)

Q6: Can I meal prep it?

A: Yes! Keep the salad and salmon separate. Store salmon up to 3 days in the fridge. Add avocado right before serving to prevent browning.