Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit or heat a skillet over medium-high heat.
Step 2: Pat the salmon fillet dry with paper towels, then brush lightly with olive oil on both sides.
Step 3: In a small bowl, combine dried thyme, garlic powder, salt, and black pepper. Sprinkle this mixture generously over the salmon, coating both the flesh side and skin.
Step 4: If baking, place salmon skin-side down on a lined baking sheet and bake for 12 to 15 minutes until the flesh flakes easily. If pan-searing, cook skin-side down for 5 to 6 minutes, then flip and cook another 3 to 4 minutes.
Step 5: While the salmon cooks, arrange your lettuce on a plate as the salad base.
Step 6: Top the lettuce with cubed avocado, sliced red onion, and halved cherry tomatoes.
Step 7: Drizzle the salad with lemon juice and a touch of olive oil. Season lightly with salt and pepper.
Step 8: Place the cooked salmon fillet on top of the salad and serve immediately while warm.
Storage and Reheating Tips
Store leftover salmon separately from the salad in an airtight container in the refrigerator for up to 3 days. The salad greens will stay fresher if kept away from the moist salmon.
To reheat salmon, place it in a 300 degree Fahrenheit oven for about 5 minutes until warmed through, or enjoy it cold the next day. The avocado is best fresh, so add it to your salad just before serving if you’re eating leftovers.
This dish doesn’t keep long once assembled, so it’s perfect for eating right away when the flavors and textures are at their peak.
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