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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.
Course Lunch, Main Course, Salad
Cuisine American
Keyword Baked Salmon, Salmon, Salmon Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


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


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.