Anti Inflammatory Salmon Salad with Avocado and Lemon-Herb Dressing
This vibrant bowl is built around ingredients that genuinely pull their weight when it comes to keeping inflammation in check — omega-3-rich salmon, creamy avocado, and a bright lemon-herb dressing anchored by extra virgin olive oil. The turmeric rubbed onto the fillets before searing adds a warm, golden hue and a subtle earthiness that makes the whole dish feel intentional rather than just healthy. Cooking the salmon skin-side down in a hot skillet until crisp, then flipping for just a couple of minutes more, gives you that restaurant-quality texture without any complicated technique. While the fish rests, you layer mixed greens with sliced avocado, halved cherry tomatoes, cucumber, and a handful of dry-roasted pumpkin seeds for crunch and a nice hit of plant-based nutrition. The Dijon-and-parsley dressing ties everything together — tangy, herby, and made entirely from whole ingredients you can feel good about. It comes together in well under 30 minutes and serves four, making it just as practical for a weeknight dinner as it is impressive enough for guests.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp ground turmeric
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
For the salad
- 5 oz mixed greens
- 2 ripe avocados, pitted, peeled, and sliced
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- ¼ cup dry-roasted pumpkin seeds
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the 3 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, parsley, and 1/4 tsp salt until the dressing is emulsified and slightly thickened. Set aside.
- 2
Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with the 1/2 tsp salt, black pepper, and turmeric.
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