Ingredients (Serves 2–3):
For the salmon:
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2 salmon fillets (skinless or skin-on, as preferred)
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1 tablespoon olive oil
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1 teaspoon lemon juice
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Salt and black pepper, to taste
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1 clove garlic, minced
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Fresh parsley or cilantro, chopped (for garnish)
For the salad:
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1 ripe avocado, diced
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1 cup cherry tomatoes, halved
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½ red onion, thinly sliced
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1 cucumber, sliced
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2 cups mixed greens (lettuce, arugula, or spinach)
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Fresh herbs (parsley, basil, or cilantro – optional)
For the dressing:
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2 tablespoons olive oil
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1 tablespoon lemon juice or apple cider vinegar
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½ teaspoon Dijon mustard (optional)
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Salt and pepper to taste
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½ teaspoon honey (optional, for a touch of sweetness)
Instructions:
1. Marinate the Salmon:
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In a small bowl, mix olive oil, lemon juice, minced garlic, salt, and pepper.
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Rub the marinade over the salmon fillets and let them sit for 10–15 minutes.
2. Grill the Salmon:
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Heat a grill pan or skillet over medium heat.
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Grill the salmon for 3–4 minutes per side, or until cooked through and lightly charred.
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Remove from heat and let rest for a few minutes.
3. Prepare the Salad:
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In a large bowl, combine the greens, cherry tomatoes, red onion, cucumber, and avocado.
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In a small bowl, whisk together all the dressing ingredients until well combined.
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Pour the dressing over the salad and toss gently to coat.
4. Assemble the Dish:
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Place the salad on a plate or bowl.
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Top with grilled salmon fillets.
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Garnish with fresh herbs and a lemon wedge, if desired.