This Salmon Avocado Salad is everything you want in a healthy meal—nutrient-packed, full of fresh flavor, and fast to make. Juicy, pan-seared salmon is layered over a bed of baby spinach with creamy avocado, juicy tomatoes, crisp cucumber, and zesty red onion. It’s finished with a bright, homemade lemon vinaigrette for the ultimate light-but-satisfying salad.
Whether you’re craving a summer lunch or a quick weeknight dinner, this recipe checks all the boxes. And yes, it comes together in under 20 minutes!
Why You’ll Love This Salmon Salad
Lately, I’ve received tons of requests for easy salmon recipes, and this one is a favorite in my kitchen. It’s quick, simple, and brimming with fresh, savory ingredients. If you’re a fan of big flavor and easy prep, you’ll be making this all summer long (and beyond).
Best Salmon to Use
To get the best results in flavor and nutrition, here are a few quick shopping tips:
🐟 Wild vs. Farmed
Choose wild-caught salmon like Sockeye, Coho, or King. Wild salmon has a naturally richer flavor and better omega-3 profile because of its natural diet.
Farmed salmon, on the other hand, is often raised in confined environments and fed processed food, which can affect both taste and nutrition. If you want to dive deeper, I have a full post comparing wild vs. farmed salmon.
❄️ Fresh vs. Frozen
Unless you live near a trusted fish market, frozen wild Alaskan salmon is often your best bet. Grocery store “fresh” salmon is often previously frozen and thawed, and may not be the best quality. With frozen, you control when it’s defrosted and cooked.
What You’ll Need
Here’s a simple list of ingredients that come together beautifully:
- Salmon – Wild-caught filets are best for flavor and nutrients.
- Spinach – Baby spinach adds a tender, nutritious base.
- Tomatoes – Cherry or vine-ripened tomatoes work well.
- Avocado – Adds healthy fats and a creamy bite.
- Cucumber – Brings a cool, crisp crunch.
- Red Onion – For a punch of sharp, sweet flavor.
- Lemon Vinaigrette – Fresh, zippy, and easy to whisk together. You can also use a Dijon or Champagne vinaigrette if you prefer!
How to Pan-Sear Salmon (Perfectly Moist Every Time)
Pan-searing salmon is quick and easy—but a few key tips will help you get that golden crust without drying it out.
- Heat the pan: Add olive oil to a large skillet and bring it to medium-high heat.
- Pat dry: Use a paper towel to pat your salmon filets dry—this helps them sear instead of steam.
- Season: Sprinkle with salt and pepper.
- Sear skin-side up: Place salmon top-side down and sear for 4–5 minutes.
- Flip and finish: Gently flip and cook for another 2–3 minutes, depending on thickness. The center should be slightly soft—it will finish cooking off the heat.
How to Assemble the Salad
While your salmon is cooking, prep the salad ingredients:
- Chop the tomatoes, avocado, cucumber, and onion.
- Whisk together the lemon vinaigrette.
- Divide the spinach between two large bowls.
- Top with veggies and avocado.
- Add the cooked salmon.
- Drizzle with dressing and serve!
Storage & Make-Ahead Tips
- Store leftover salmon and salad separately to keep everything fresh.
- The vinaigrette can be made ahead and stored in the fridge for up to a week.
- Leftover salmon is great on top of rice bowls or tucked into wraps the next day.
More Salmon Recipes to Try
If you’re trying to add more seafood to your meals, these easy salmon recipes are a great place to start:
- Dijon Baked Salmon
- Orange Glazed Salmon
- Crispy Salmon Patties
- Oven-Baked Salmon
- Smoked Salmon Frittata
Salmon Avocado Salad Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Ingredients
Salad:
- 4 cups baby spinach
- 2 tomatoes, chopped
- 1 avocado, diced
- 1 cucumber, sliced
- ¼ cup red onion, chopped
- 2 tbsp olive oil
- 2 salmon filets
- Salt & pepper, to taste
Lemon Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp lemon juice (fresh)
- 1 tsp Dijon mustard (optional)
- 1 tsp maple syrup or honey (omit for Whole30)
- Salt & pepper to taste
Instructions
- Cook the salmon: Heat olive oil in a pan over medium-high heat. Season salmon with salt and pepper. Place top-side down in the pan and sear for 4–5 minutes. Flip and cook 2–3 minutes more, until just cooked through.
- Prep the salad: While salmon cooks, chop the veggies and divide the spinach, tomatoes, avocado, cucumber, and onion between two bowls.
- Make the dressing: Whisk together all vinaigrette ingredients in a small bowl.
- Assemble: Top each salad with a salmon filet and drizzle with vinaigrette. Serve immediately.
Lisa’s Tips
- Leftover vinaigrette is great on other salads or as a marinade for grilled chicken.
- Make it Whole30 by skipping the sweetener in the dressing.
- Want more protein? Add a boiled egg or chickpeas!