Salmon With Avocado and Cilantro Salad
Updated Jan. 28, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1½-pound) salmon fillet, skin on or off
- 2limes (1 thinly sliced crosswise)
- 3tablespoons olive oil
- 2garlic cloves, grated or minced
- ½teaspoon ground coriander
- Salt
- 2scallions, trimmed and thinly sliced
- ¼teaspoon ground cumin
- 1jalapeño or Fresno chile (optional), thinly sliced into rounds
- 2avocados, halved, peeled and thinly sliced crosswise
- 3packed cups watercress, baby arugula or baby spinach
- Torn fresh cilantro leaves and delicate small sprigs, for serving
Nutritional analysis per serving (4 servings)
627 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 38 grams protein; 838 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. On a sheet pan lined with parchment paper, set the salmon, skin side down, along with the lime slices. Drizzle all with 1 tablespoon olive oil. Rub the top of the salmon with the garlic and coriander; season with salt. Arrange the lime slices on top of the salmon in an even layer.
- Step 2
Roast until the salmon is just cooked through and the thickest part of the salmon can easily be pierced with a fork without meeting resistance, 15 to 20 minutes, depending on the thickness of the salmon. (The cooked lime slices can be eaten, or discarded after cooking.)
- Step 3
Meanwhile, zest and juice 1 lime into a medium mixing bowl. Add the scallions, cumin and remaining 2 tablespoons olive oil and mix to combine; add salt and jalapeño to taste, if using. Add the avocado slices to the bowl; season with salt and gently toss.
- Step 4
Remove the salmon from the oven and let cool slightly.
- Step 5
Add watercress to the bowl with the avocado salad and gently toss to coat; season to taste with salt. Transfer to a serving plate. Break the salmon apart into large chunks, separating from the skin if on, and transfer to the serving plate. Drizzle any liquid from the bowl on top.
- Step 6
Garnish with cilantro and serve immediately.
Private Notes
Comments
The ingredient list calls for 3 limes, but only 2 are mentioned in the preparation-- 1 to be sliced and 1 to be juiced. Further, Step 1 says, "set the salmon, skin side down, along with the lime slices" (implying all of them) and then goes on to say, "Arrange the lime slices on top of the salmon in an even layer." So which is it: the slices from 1 lime around the fish, or arranged on top? Or should 2 of the limes in the ingredient list be sliced? Otherwise, I be confused.
There are recipes marked “Easy” on this site. Maybe try one of those. There are many from which to choose!
This is lovely. I made it with spinach and radicchio, otherwise followed the recipe as stated. The dressing is bright and citrusy and brings all of the flavors together nicely.
Did this with: https://daily4you.info/recipes/1026695-baked-salmon-with-harissa-and-cherry-tomatoes?smid=ck-recipe-iOS-share Excellent way to use leftovers!
Seth, one lime is for juicing and zesting the other is sliced.
The salad with cumin added to the dressing is a standout dish perfect for your weekly rotation or a side dish when hosting. I’ve made it repeatedly with different greens and I always get rave reviews.