Salmon + Veggie Salad

I’ve got another salad combo for you.


Juicy tomatoes.


Creamy avocado.


Salty capers.


Pickled red onions.


And fresh, delicious salmon.


Piled high on a bed of greens.


This salad is amazing. Everything goes so well together. Also great for these warm days. It requires very little cooking and prep work.


In the directions, I tell you how I prepared my salmon for this salad. But you should definitely prepare it your favorite way. If you have a grill, I am sure that would be perfect {dreaming of the day I can have a grill}.


I suggest an oil-based dressing for this salad, but again, use what you love. I don’t think you’ll be disappointed.


Oh, I have to mention! This salad was inspired by a delicious meal we ate the The Tomato Bistro.

*This is for two salads. Double, triple, etc., as you please.
1/2 cup grape tomatoes, cut in half
1 avocado, sliced
4 tablespoons capers
1/4 of a red onion, sliced
Red wine vinegar
Olive oil
2 fillets of salmon, whatever size you like to eat
Juice from one half of a lemon
Salt and pepper
Mixed greens (or your favorite lettuce)

First prep your veggies. Cut the grape tomatoes in half. Slice the avocado. Slice 1/4 of a red onion. Place the onion slices in a bowl and completely cover with red wine vinegar. Let this sit while you prepare the rest of the salad.

Pour about 2 tablespoons of olive oil into a pan over medium-high heat. Let the oil get hot and then add the salmon fillets. I cooked mine for about 2 minutes on each side. Once the first side was done, I sprinkled salt and pepper on each fillet, squeezed some lemon juice into the pan over the salmon and then flipped them. I cooked the other side for 2 minutes and squeezed the rest of the lemon juice on the salmon.

To arrange the salad, I would suggest tossing the greens with dressing first. You can do this in a big bowl and then transfer the dressed greens to smaller serving bowls. In each serving bowl, arrange the tomatoes, 1/2 of an avocado, 2 tablespoons capers, one half of the red onions and one fillet of salmon.


– Letting the onion sit in red wine vinegar is sort of a really quick pickling process. It takes the bite out of the onion, makes them soft and almost sweet. You can let the onion soak in the vinegar as long as you want, even overnight!

5 thoughts on “Salmon + Veggie Salad

  1. Cymbria Wood

    Oh Hell! It’s moments like these I curse my genetics for making me alergic to salmon. Really lovely pictures – looks like I’ll have to join you in the ‘dreaming foodie’ seating section of the resaurant for today πŸ˜‰

      1. Cymbria Wood

        Tree-nuts, shellfish, and small mammals too… and of course my alarm clock, but I figure that one’s fairly universal lol I think this salad combo would be just as delish with some subbed in whitefish… so all is not lost!


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