Recipe byThe ZestyPlate Kitchen
Crisp pan-fried salmon over spinach with avocado and cucumber, dressed in lime, mint and honey. A fresh, light meal ready in minutes.
Warm, crisp-skinned salmon laid over cool spinach, avocado and cucumber makes a lunch that feels light without leaving you hungry. The lime and honey dressing cuts through the richness of the fish and keeps everything tasting fresh. It takes about fifteen minutes and works just as well for a quick summer dinner.
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Prep 15 min
Cook 8 min
Total 23 min
Easy
Scale:
- 400g Salmon
- 3 Avocado
- 1 Cucumber
- 400g Spinach
- 4 tbs Mint
- zest and juice of 1 Lime
- 2 tsp Honey
- 3 tbs Olive Oil
Nutrition (per serving)
525
kcal
26g
Protein
19g
Carbs
41g
Fat
Estimated per serving. How we calculate this.
Tags:
Paleo Keto LowCarbs Salad Alcoholic Halloween
Preparation
- Season the salmon, then rub it with oil. Stir the dressing ingredients together in a small bowl. Halve, stone, peel and slice the avocados. Halve the cucumber, quarter it lengthways and cut into slices. Divide the leaves, avocado and cucumber between four plates, then drizzle over half the dressing.
- Heat a non-stick pan. Add the salmon and fry for three to four minutes a side, until the skin is crisp and the centre still moist. Sit a fillet on each salad and spoon over the rest of the dressing. Serve while the fish is warm.
Tips from the ZestyPlate Kitchen
- Pat the fillets really dry and lay them skin-side down first so the skin crisps properly.
- Choose avocados that yield slightly to a gentle squeeze but aren't soft, so they slice cleanly.
- Toss the leaves with the dressing only at the last moment, otherwise they wilt.
- Put the salmon on while still warm so you get the contrast against the chilled salad.
Frequently Asked Questions
Absolutely. Flaked hot-smoked salmon or a good tin of salmon saves you the frying and still tastes great over the leaves.
It should flake under gentle pressure and look opaque, with the middle still moist. Roughly three to four minutes a side does it.
You can wash the leaves and make the dressing earlier, but slice the avocado and put it all together right before eating so nothing browns.
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