Baked Salmon and Avocado Salad

Name: Baked Salmon and Avocado Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 servings fresh salmon; 1/4 teaspoon granulated garlic; 1/4 teaspoon ground black pepper; 1/4 teaspoon sea salt; 1/2 teaspoon dried tarragon leaves (or 1-1/2 teaspoons chopped fresh tarragon); 4 cups mixed salad greens ((romaine lettuce, bronze leaf lettuce and endive lettuce)); 2 large celery stems (cut diagonally in 1/2-inch size pieces); 1/4 of a large hothouse cucumber (cut into 1-inch slices and cut again in quarters); 8 cherry tomatoes (cut in half); 1 avocado (cut in half, seed removed, scooped out and cut in 1-inch thick slices); 2 green onions (cut diagonally in 1/2-inch pieces); 2 servings Baked Salmon; 1/2 lemon (for lemon juice on top of the salad); Tarragon Balsamic Salad Dressing

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by Nancy

4 Comments

This moist and tender salmon on a fresh crisp salad with avocado will have you coming back for more.

Baked Salmon Avocado Salad on plate

Fresh salmon is so delicious as is, when it comes to seasoning, less can be more.

The salmon in this salad is baked in the oven in a foil “tent” or packet where the salmon cooks in its own steamy juices and comes out moist and tender.

It’s seasoned with a little tarragon (fresh or dried), granulated garlic, salt and pepper.

About Serving

This recipe only takes about 15 minutes to cook (more or less depending on the serving size).

And it’s served slightly warm on a bed of mixed greens with tomatoes, celery, onion, cucumber and thick slices of avocado.

Serve this salad as a side or main dish along with this homemade salad dressing “Tarragon and Balsamic Salad Dressing“.

Or serve with your favorite salad dressing.

Let’s check out the ingredients.

Baked Salmon – fresh salmon, dried or fresh tarragon, sea salt, granulated garlic, salt and pepper

Salad – baked salmon, fresh lemon juice, mixed greens (romaine lettuce, bronze leaf lettuce and endive lettuce), celery, green onion, cucumbers, cherry tomatoes and…

…avocado

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Baked Salmon:

Preheat the oven to 375 degrees F.

Set a large piece of foil on a small cooking tray or cookie sheet.

The foil will need to be big enough to make a tent around both pieces of salmon.

Lay each piece of salmon on the foil, skin side down…

Then…

…sprinkle the granulated garlic,

pepper,

salt,

and tarragon on top of the salmon.

Make a tent with the foil over the salmon and seal the edges of the foil tightly.

…bake the salmon in a preheated oven (at 375 degrees F.) for about 15 minutes or until it’s cooked through.

Serve the salmon while its slightly warm, on top of the avocado salad.

For the Salad:

While the salmon is cooking,

…cut the celery diagonally in about 1/2-inch-wide pieces…

…cut the cucumber in about 1-inch-wide slices and then cut each slice into quarters…

…and cut the green onions diagonally in about ½ inch size pieces.

Cut the cherry tomatoes in half or in quarters.

Then, slice the avocado into about 1-inch-thick slices.

Set aside along with the veggies and tomatoes for a quick moment.

On a platter or individual serving plates, add a layer of the mixed greens.

Top with celery, cucumbers, tomatoes, avocado and onion.

Gently break off large pieces of the slightly warm salmon and lay them on top of the salad.

Squeeze lemon juice over all ingredients in the salad.

Drizzle tarragon balsamic salad dressing (or your favorite salad dressing) on top of the salad.

Serve by itself or with garlic bread.

Thank you so much for stopping by CCC!

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