Crisp greens and creamy avocado form the base of this vibrant salad, topped with tender, perfectly cooked salmon. The contrast of fresh textures and rich flavor makes this Keto Avocado Salmon Salad a satisfying low-carb meal.
Instructions
- Preheat oven to 400 degrees F / 204 degrees C.
- Season 1 pound salmon filets with ยฝ teaspoon sea salt and ยฝ teaspoon black pepper.1 pound salmon filets, ยฝ teaspoon sea salt, ยฝ teaspoon black pepper
- Heat non-stick pan over medium heat. Add 1 tablespoon olive oil to pan.1 tablespoon olive oil
- Sear salmon with skin side down. Don't flip until edges of skin become crispy and brown, about 5 to 6 minutes.
- Once you flip salmon finish cooking in oven for 6 to 8 minutes.
- While salmon is cooking, prepare dressing by combining 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon sea salt, โ teaspoon black pepper and 1 tablespoon parsley. Whisk well and set aside.3 tablespoons olive oil, 1 tablespoon red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon sea salt, โ teaspoon black pepper, 1 tablespoon parsley
- In large serving bowl toss 4 cups romaine lettuce, 1 cup cucumber, ยฝ cup feta cheese, โ cup kalamata olives, ยฝ cup red onion and 1 avocado together or arrange them separately.4 cups romaine lettuce, 1 cup cucumber, ยฝ cup feta cheese, โ cup kalamata olives, ยฝ cup red onion, 1 avocado
- Once salmon is finished cooking, allow to cool for 1 to 2 minutes before placing in bowl with salad. Pour dressing over top and enjoy!
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