Salmon With Avocado and Cilantro Salad

Updated Jan. 28, 2025

Time Breakdown

| Prep Time | Cook Time | Total Time |

|---------------|---------------|----------------|

| 10 minutes | 25 minutes | 35 minutes |

Ingredients (Serves 4)

• 1 (1½-pound) salmon fillet (skin-on or skin-off; skin-on recommended for roasting stability)

• 2 limes: 1 thinly sliced crosswise (for roasting), 1 for zest and juice (for dressing)

• 3 tablespoons olive oil: 1 tablespoon for salmon, 2 tablespoons for dressing

• 2 garlic cloves, grated or minced

• ½ teaspoon ground coriander

• Kosher salt and freshly ground black pepper (to taste)

• 2 scallions, trimmed and thinly sliced (white and green parts separated)

• ¼ teaspoon ground cumin

• 1 jalapeño or Fresno chile (optional), thinly sliced into rounds (adjust heat preference)

• 2 avocados, halved, peeled and thinly sliced crosswise (ripe but firm)

• 3 packed cups watercress, baby arugula, or baby spinach (fresh, washed, and drained)

• Fresh cilantro leaves and delicate small sprigs, for garnish

Preparation

Step 1: Roast the Salmon

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the salmon fillet on the sheet, skin-side down (if skin-on; if skin-off, place flesh-side down). Arrange the thinly sliced lime around the salmon (or directly on top) to infuse citrus flavor during roasting. Drizzle the salmon with 1 tablespoon olive oil, then rub the top with grated garlic, ground coriander, and a pinch of salt. Season with pepper.

Step 2: Roast Until Flaky

Roast for 15–20 minutes (adjust for thickness: 15 minutes for 1-inch thick, 20 minutes for 1.5-inch). The salmon is done when the thickest part flakes easily with a fork (internal temp: 145°F/63°C). Remove from oven and let cool 5 minutes.

Step 3: Prepare the Avocado Dressing

In a medium bowl, zest the juiced lime into the bowl, then add 2 tablespoons olive oil, ground cumin, scallions (both white and green parts), and a pinch of salt. Toss to combine. If using, add sliced jalapeño and mix. Gently fold in thinly sliced avocado, then season with salt and pepper to taste (avocado will release a slight liquid; do not over-toss).

Step 4: Assemble the Salad

Add the watercress (or arugula/spinach) to the avocado-dressing bowl. Toss gently to coat the greens. Season with salt and pepper. Transfer this mixture to a serving platter.

Step 5: Add & Serve the Salmon

Flake the roasted salmon into large chunks (separate from skin if on). Arrange the salmon atop the salad. Drizzle any remaining dressing from the bowl over the dish. Garnish with torn cilantro leaves and sprigs.

Chef’s Notes

• Lime Usage: The recipe specifies 2 limes total (1 for roasting, 1 for dressing), addressing the original confusion about "3 limes" in the ingredient list.

• Avocado Texture: Use ripe but firm avocados to avoid sogginess. Toss gently to coat without mashing.

• Alternative Greens: Swap watercress for radicchio or arugula for variety.

• Heat Adjustment: Increase jalapeño for spicier flavor, or omit for milder taste.

Enjoy the bright citrus notes, creamy avocado, and fresh cilantro—perfect for a light yet satisfying meal!