Salmon With Avocado and Cilantro Salad
A fresh and tasty Salmon With Avocado and Cilantro Salad that's easy to make, packed with flavor, and perfect for a light meal.
Ingredients
For the Salmon
- 1 1½-pound salmon fillet, skin on or off Can use frozen salmon, just thaw completely before cooking.
- 2 pieces limes (1 thinly sliced crosswise) Use fresh lime juice for best flavor.
- 3 tablespoons olive oil Divided into two portions.
- 2 cloves garlic, grated or minced
- ½ teaspoon ground coriander
- Salt To taste.
- 2 pieces scallions, trimmed and thinly sliced
- ¼ teaspoon ground cumin
- 1 piece jalapeño or Fresno chile (optional), thinly sliced into rounds Optional for heat.
For the Salad
- 2 pieces avocados, halved, peeled and thinly sliced crosswise
- 3 cups watercress, baby arugula or baby spinach
- Torn fresh cilantro leaves and delicate small sprigs, for serving
Instructions
Preparation
- Heat the oven to 400 degrees F.
- On a sheet pan lined with parchment paper, place the salmon skin side down and add the lime slices.
- Drizzle with 1 tablespoon of olive oil.
- Rub the top of the salmon with garlic and coriander, then sprinkle with salt.
- Place the lime slices on top of the salmon.
Cooking
- Roast the salmon until it is cooked through, about 15 to 20 minutes.
- You should be able to easily pierce the thickest part with a fork.
- You can eat the cooked lime slices or toss them after cooking.
Salad Assembly
- While the salmon cooks, zest and juice 1 lime into a mixing bowl.
- Add scallions, cumin, and the remaining 2 tablespoons of olive oil. Mix well, then season with salt and add jalapeño if desired.
- Gently toss in the avocado slices and season with additional salt.
- Once the salmon is done, let it cool a bit.
- Add the watercress to the avocado mixture and gently toss it all together.
- Transfer to a serving plate, break the salmon into large chunks, and add it to the plate.
- Drizzle any juice from the bowl over the top.
Serving
- Garnish with fresh cilantro and serve right away.
Notes
Serve this salad as a main dish or as a side. It pairs wonderfully with some crusty bread or a light white wine. Store leftovers in an airtight container in the fridge and consume within a day, as the avocado can turn brown. Adjust the seasoning to your taste.