Salmon Avocado Recipe 10 Minute Meal


  • 4 (5-6 oz.) salmon fillets, preferably wild
  • Salt and freshly ground black pepper
  • 1/3 cup and 3 tbsp. extra virgin olive oil, divided
  • 4 cups baby arugula
  • 2 tbsp. fresh lemon juice
  • 1/3 cup grated Parmigiano-Reggiano
  • 1 ripe avocado, cubed


  • Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat. Add salmon fillets skin side down. Reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes.
  • While the salmon is cooking, in a large bowl, combine arugula, lemon juice, and remaining olive oil. Season with salt and pepper and toss in grated cheese. Then top with the cubed avocado.
  • Flip salmon and cook on second side for about 2 minutes. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon and serve.
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