Ingredients
Salmon fillets: Choosing firm bright pink fish makes a difference for flavor and texture
Ripe avocado: Make sure it gives slightly when pressed for creaminess
Mixed greens: I love spinach and arugula for their peppery bite but any mix works
Red onion: Thin slices add mild crunch and a pop of color
Cucumber: Pick a firm crisp one for the freshest taste
Cherry tomatoes: Opt for the ripest ones you can find for natural sweetness
Feta cheese or toasted nuts: Sprinkle for an extra layer of richness or crunch optional but lovely
Olive oil: Cold pressed extra virgin is best for dressing depth
Lemon juice: Brings zing and freshness to the salad
Dijon mustard: The bite balances out the richness of the salmon
Honey or maple syrup: Just enough to mellow the dressing without making it sweet
Salt and pepper: Look for sea salt and freshly ground black pepper for best results
Instructions
Prep the Salmon:
Pat salmon fillets dry and season both sides with salt fresh pepper and a little olive oil or seasoning of your choice. Cook the salmon either on a hot grill skillet or in a preheated oven at four hundred degrees Fahrenheit until just cooked through eight to fifteen minutes depending on thickness. Let the salmon rest for a couple of minutes so it stays juicy then flake it gently or slice into bite sized pieces.
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