Seared Salmon with Spinach & Avocado Salsa
This elegant yet simple dish features perfectly seared salmon fillets atop a bed of vibrant wilted spinach, crowned with a zesty, creamy avocado salsa. It's a nutrient-dense meal that comes together in under 30 minutes, perfect for a healthy weeknight dinner.
For 2 servings
**Prepare the Salmon:** Pat salmon fillets dry thoroughly with paper towels. Season generously on both sides with salt and black pepper.
**Make the Avocado Salsa:** In a medium bowl, mash the ripe avocado with a fork until chunky. Add the finely diced red onion, chopped fresh cilantro, and the juice of half a lime. Season with a pinch of salt and pepper (and red pepper flakes, if using). Stir gently to combine and set aside.
**Sear the Salmon:** Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down (if skin-on). Cook for 4-5 minutes until the skin is crispy and golden. Flip the fillets and cook for another 3-5 minutes, or until the salmon is cooked through to your desired doneness (internal temperature reaches 145°F/63°C). Remove salmon from the skillet and set aside on a plate to rest.
**Sauté the Spinach:** In the same skillet (no need to clean), add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach in batches if necessary, tossing until it wilts down, about 2-3 minutes. Season the spinach lightly with salt and pepper.
**Assemble and Serve:** Divide the wilted spinach between two plates. Place a seared salmon fillet on top of the spinach. Spoon a generous amount of the avocado salsa over each salmon fillet. Garnish with an extra squeeze of fresh lime juice and a sprig of cilantro, if desired. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Pat Salmon Dry:** Always pat your salmon fillets thoroughly dry before seasoning and searing. This helps achieve a beautiful, crispy skin and prevents steaming.
- 2**Don't Overcrowd the Pan:** Cook salmon in batches if necessary to avoid overcrowding the pan, which can lower the temperature and result in steamed, rather than seared, fish.
- 3**Rest the Salmon:** Allow the seared salmon to rest for a few minutes after cooking. This helps the juices redistribute, resulting in a more tender and flavorful fillet.
- 4**Ripe Avocado is Key:** For the best salsa texture and flavor, ensure your avocado is perfectly ripe – it should yield slightly to gentle pressure.
Adapt it for your goals.
Different Fish
Substitute salmon with other quick-cooking fish like cod, halibut, or mahi-mahi. Adjust cooking times as needed for thickness.
GreensGreens
Instead of spinach, use kale, Swiss chard, or even arugula for a peppery kick. Sauté kale or chard a bit longer until tender.
Salsa AdditionsSalsa Additions
Enhance the avocado salsa with diced mango or pineapple for a tropical twist, or add finely chopped jalapeño for more heat.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, essential omega-3s that support heart health, brain function, and reduce inflammation.
High in Vitamins and Minerals
Spinach provides a wealth of vitamins K, A, and C, as well as iron and folate, crucial for bone health, vision, and energy production.
Healthy Fats and Fiber
Avocado contributes monounsaturated fats, which are good for cholesterol levels, and dietary fiber, aiding digestion and promoting satiety.
Frequently asked questions
Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). It should still be moist and slightly translucent in the center.
