Paleo Salmon Salad with Avocado and Lemon-Herb Dressing

Total time25 min

Prep time15 min

Cook time10 min

Paleo Salmon Salad with Avocado and Lemon-Herb Dressing

Crispy-skinned salmon takes center stage here, seared until golden and flaky, then rested just long enough to stay juicy before it lands on a bed of crisp greens. Creamy avocado, sweet cherry tomatoes, and cool cucumber slices build a fresh, colorful base, while dry-roasted pumpkin seeds add a satisfying crunch in every bite. The dressing is where this dish really shines: bright lemon juice, good olive oil, garlic, and fresh parsley whisked into a silky emulsion that ties the whole plate together without any heaviness. A touch of turmeric on the salmon adds warmth and color as it sears in the skillet, giving the fillets a beautiful golden crust. This is a clean, whole-foods dinner built entirely around real produce, healthy fats, and simply seasoned protein, making it an easy, satisfying fit for a Paleo table.

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
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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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