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FLASHSALE
Tender salmon tops a hearty salad of red cabbage, carrots and avocados tossed with a creamy dill vinaigrette in this quick, easy dinner that's not only delicious but also healthy and full of skin loving oils and proteins.
Total Time: 30 mins. Servings: 4
INGREDIENTS:
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½ cup loosely packed fresh dill, plus more for garnish
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons white-wine vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic
- 2 avocados, chopped, divided
- ¼ cup extra-virgin olive oil, plus 1 teaspoon, divided
- ½ teaspoon salt, divided
- 4 (5 ounce) skinless salmon fillets
- ¼ teaspoon ground pepper
- 3 cups spring mix salad greens
- 2 cups thinly sliced red cabbage
- 1 cup matchstick carrots
DIRECTIONS:
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Place dill, water, lemon juice, vinegar, mustard, garlic, 1/2 cup avocado, 1/4 cup oil and 1/4 teaspoon salt in a blender. Process until smooth, about 30 seconds. Refrigerate until ready to use.
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Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Sprinkle salmon evenly with pepper and the remaining 1/4 teaspoon salt. Add the salmon to the pan; cook until golden on the bottom and mostly opaque around the sides, about 4 minutes. Carefully flip the fillets; remove from heat. Let the fillets stand in the pan until cooked through, 2 to 3 minutes.
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Combine salad greens, cabbage, carrots and the reserved dressing in a large bowl; toss gently until evenly coated. Divide the salad among 4 plates; top with the remaining avocado. Top each salad with a salmon fillet; garnish with additional dill, if desired.
Originally appeared: EatingWell.com, October 2020
