Are you tired of boring, predictable salads that leave you feeling unsatisfied? Get ready to revolutionize your meal prep with this incredible Salmon Avocado and Potato Salad that combines the rich, buttery texture of salmon, the creamy goodness of avocado, and the comforting warmth of perfectly cooked potatoes. This isn't just a salad – it's a culinary adventure that promises to transform your lunch or dinner into a gourmet experience that's both nutritious and incredibly delicious!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 salmon fillets
- 2 cups baby potatoes, halved
- 1 avocado, diced
- 2 cups spinach
- 1/4 cup red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the baby potatoes under cold water to remove any dirt. Halve them and set aside.
- In a medium-sized pot, bring salted water to a boil. Once boiling, add the halved baby potatoes and cook for about 15 minutes, or until they are tender when pierced with a fork. Drain the potatoes and set aside to cool slightly.
- While the potatoes are cooking, heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil to the skillet.
- Season the salmon fillets with salt and pepper on both sides. Once the skillet is hot, place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes on the first side until the skin is crispy and the salmon is cooked about halfway through.
- Carefully flip the salmon fillets and cook for an additional 3-4 minutes on the other side, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and let it rest for a few minutes before flaking it into large pieces.
- In a large mixing bowl, combine the cooked baby potatoes, diced avocado, spinach, and sliced red onion.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and a pinch of salt and pepper to create a dressing.
- Pour the dressing over the potato and vegetable mixture and gently toss to combine, ensuring everything is evenly coated.
- Finally, add the flaked salmon to the salad and gently fold it in, being careful not to break up the salmon too much.
- Serve the salmon avocado and potato salad immediately, or chill in the refrigerator for a short time before serving if desired. Enjoy your fresh and healthy meal!
Tips
- Choose fresh, high-quality salmon fillets for the best flavor and texture. Look for wild-caught salmon if possible.
- When cooking potatoes, start them in cold, salted water to ensure even cooking and maximum flavor absorption.
- For perfectly crispy salmon skin, make sure your skillet is hot before adding the fish and avoid moving the fillet too much while cooking.
- Let the salmon rest for a few minutes after cooking to retain its moisture and make flaking easier.
- Use fresh lemon juice for the dressing to add a bright, zesty flavor that complements the rich salmon.
- Be gentle when mixing the salad to keep the salmon pieces intact and maintain the beautiful presentation.
- For an extra flavor boost, consider adding fresh herbs like dill or chives to the salad.
- If you're meal prepping, keep the dressing separate and add it just before serving to prevent the salad from getting soggy.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 28g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 75mg
