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Baked Salmon Avocado Salad

Baked Salmon and Avocado Salad

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

For the Baked Salmon:

  • 2 servings fresh salmon
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • ½ teaspoon dried tarragon leaves or 1 ½ teaspoons chopped fresh tarragon

For the Salad:

  • 4 cups mixed salad greens (romaine lettuce, bronze leaf lettuce and endive lettuce)
  • 2 large stems of celery cut diagonally in 1/2-inch size pieces
  • ¼ 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
  • ½ lemon
  • Tarragon balsamic salad dressing or your favorite salad dressing

Instructions

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. Be sure the foil is big enough to make a "tent" or packet around both pieces of salmon. 
  • Lay each piece of salmon on the foil, skin side down and sprinkle 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 in a preheated oven for about 15 minutes or until it’s fully cooked (depending on the serving size, it could take less or more time to cook through).
  • Serve this salmon while its slightly warm on top of the avocado salad.

For the Salad (make while the salmon is cooking):

  • On a large serving platter or serving plates, add a layer of 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.