Ingredients
Units
Scale
- 4 5–ounce salmon fillets
- Salt and pepper, to taste
- 4 ounces mixed greens
- 6 ounces blackberries
- 3 ounces blueberries
- 2 ripe avocados, sliced
- 2 Persian cucumbers or equivalent garden cucumbers, thinly sliced
- 1/4 cup crushed pistachios
- 1/3 cup crumbled goat cheese
- 2 tablespoons extra-virgin olive oil
Instructions
- Pat the salmon fillets dry with paper towels and season generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add 2 tablespoons of extra-virgin olive oil. Once the oil is hot, carefully add the salmon fillets to the skillet, skin-side down (if applicable).
- Cook undisturbed for 4-5 minutes, until the skin is crispy and golden brown. Flip the salmon fillets using a spatula and cook for an additional 2-3 minutes, until the fish is opaque and flakes easily with a fork. Remove the salmon from the skillet and set aside.
- Divide the mixed greens among four plates, arranging them as the base of the salad. Top the greens with slices of avocado, cucumber, and blackberries. Place one seared salmon fillet on each plate of salad.
- Sprinkle crushed pistachios and crumbled goat cheese over each salad. Drizzle with extra-virgin olive oil and balsamic vinegar, or see the recommendations below.
Notes
This salad pairs beautifully with the following homemade vinaigrettes:
- Prep Time: 15 mins.
- Cook Time: 8-10 mins.
- Category: Salads and Bowls
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free