Salmon Avocado Salad

1. 1

   Sear the salmon until golden and cooked through.

   • Heat half the olive oil in a skillet over medium-high heat.
   • Place the salmon in the pan and sear for 4 minutes.
   • Flip carefully and cook for another 4 minutes until opaque.

   TIPPat the salmon fillets completely dry with a paper towel before cooking to achieve a crispier sear.
2. 2

   Whisk the lemon-dill vinaigrette.

   • Combine the remaining olive oil and lemon juice in a small bowl.
   • Stir in the fresh chopped dill, salt, and black pepper.
   • Whisk vigorously until the dressing is well emulsified.
3. 3

   Assemble the salad and drizzle with dressing.

   • Layer mixed greens, cucumber, cherry tomatoes, and red onion in a bowl.
   • Flake the cooked salmon into large chunks and place over the vegetables.
   • Add avocado slices and finish with the prepared dressing.

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