Yield: 2 servings | Prep Time: 30 minutes
INGREDIENTS
For the Salmon:
2, 4 oz salmon filets
½ teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon avocado or olive oil
1 tablespoon lemon juice
For the Salad:
1 head butter lettuce or romaine, leaves torn
2 persian cucumber, thinly sliced
1 cup cherry tomatoes, halved
¼ finely diced red onion
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, grated
1 avocado, sliced
Fresh dill
Kosher salt and ground black pepper to taste
Fresh Gourmet® Crispy Onions
INSTRUCTIONS
For the Salmon
Season salmon filets with salt and pepper. Preheat a large non-stick or cast iron skillet over medium-high heat. Once the pan is hot, cook the salmon skin side up for about 5 minutes. Gently flip the filets and cook for an additional 4-5 minutes until browned and opaque in the center. Set aside to cool while you assemble the salad.
For the Salad
In a large bowl, gently toss the lettuce, cucumber, tomatoes and red onion with the olive oil, lemon juice and garlic. Top the salad with flakes of cooked salmon, sliced avocado dill, salt and pepper and Fresh Gourmet® Crispy Onions.
