Oven-Baked Salmon & Fresh Avocado Garden Salad

How to make Oven-Baked Salmon & Fresh Avocado Garden Salad

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Rub salmon fillets with olive oil, garlic powder, paprika, salt, and pepper. Place skin-side down on the baking sheet and bake for 12–15 minutes, or until salmon flakes easily with a fork. Squeeze lemon juice over the top if desired.

Step 3: While the salmon bakes, prepare the salad by combining greens, sliced avocado, cherry tomatoes, and onion in a large bowl or on serving plates.

Step 4: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper until well combined.

Step 5: Drizzle the dressing over the salad and toss gently to coat. Place the baked salmon on top and serve immediately.

Recipe Variations and Possible Substitutions

• Use grilled or air-fried salmon instead of baked.
• Add cucumber, shredded carrots, or radishes to the salad for more crunch.
• Replace avocado with feta cheese or boiled eggs.
• Swap the dressing for a creamy herb yogurt or balsamic vinaigrette.

Storage and Reheating Tips

Store leftover salmon and salad components separately in airtight containers for up to 2 days. Reheat salmon in a skillet or low oven to maintain moisture. Dress the salad just before serving to keep it fresh and crisp.