Salmon Avocado Power Salad

Instructions

Step 1: Remove the salmon from the refrigerator 15 minutes before cooking.

Step 2: Pat the salmon fillets dry with paper towels.

Step 3: Rub the salmon with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice.

Step 4: Heat a skillet over medium-high heat.

Step 5: Cook the salmon skin-side down for 4–5 minutes, then carefully flip and cook for another 3–4 minutes until the salmon flakes easily with a fork.

Step 6: Remove the salmon from the heat and allow it to cool slightly.

Step 7: Bring a saucepan of water to a gentle boil.

Step 8: Carefully add the eggs and cook for 7 minutes for jammy centers or 9 minutes for firmer yolks.

Step 9: Transfer the eggs to an ice bath for 5 minutes, then peel and halve them.

Step 10: Arrange the spinach or mixed greens in serving bowls or plates.

Step 11: Add the sliced avocado, cucumber, cherry tomatoes, and Kalamata olives around the greens.

Step 12: Place the cooked salmon in the center of each salad.

Step 13: Add the halved eggs around the salmon.

Step 14: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.

Step 15: Drizzle the dressing over the salad just before serving.

Step 16: Serve immediately and enjoy.

Storage and Reheating Tips

Store the salmon and salad components separately in airtight containers in the refrigerator for up to 3 days.

Keep the dressing in a sealed container and add it only when ready to serve.

Avocado is best sliced fresh to prevent browning; if storing, sprinkle with lemon juice and cover tightly.

Cooked salmon can be enjoyed cold or gently reheated in a skillet over low heat.

Hard-boiled or soft-boiled eggs can be refrigerated for up to 1 week when stored in their shells.