Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the salmon dry and rub it with olive oil, lemon juice, garlic powder, dried parsley, salt, and black pepper.
Step 3. Place the salmon on a lined baking sheet and roast for 12 to 15 minutes, or until it flakes easily with a fork.
Step 4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Step 5. Arrange the mixed greens on a serving plate.
Step 6. Add the cherry tomatoes and sliced red onion over the greens.
Step 7. Dice half of the avocado and scatter it over the salad.
Step 8. Place the remaining avocado half on the plate and season lightly with salt and pepper.
Step 9. Remove the salmon from the oven and let it rest for 2 minutes.
Step 10. Place the salmon alongside the salad.
Step 11. Drizzle the dressing over the salad and serve immediately.
Storage and Reheating Tips
Store leftover salmon and salad components separately in airtight containers in the refrigerator for up to 3 days.
Keep the dressing separate until ready to serve to maintain the freshness of the greens.
Avocado is best prepared fresh, but can be stored for up to 1 day with plastic wrap pressed against the surface to reduce browning.
Reheat the salmon gently in a skillet over low heat or in a 325°F (165°C) oven until warmed through.
The salad greens and vegetables should not be frozen, as they will lose their texture after thawing.
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