4 salmon fillets , with skin on
3 cups baby spinach
4 small zucchinis, sliced lengthwise
1 large cucumber, peeled, sliced, and halved
4 radishes, thinly sliced
2 tablespoon avocado oil
dill, for garnishing
salt, to taste
black pepper, to taste
1/3 cup olive oil
1 small cucumber, peeled and sliced
3 tablespoon white wine vinegar
2 tablespoon fresh dill, chopped
1 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon salt


1.Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth. Set aside.
2.Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
3.Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
4.Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.

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