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Salmon Salad with Arugula and Avocado Recipe

A refreshing salad of salmon, arugula, avocado, and zesty dressing that’s light, nutrient-dense, and incredibly satisfying.
Print Recipe
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Salmon fillet vegan swap: grilled marinated tofu: 250g
  • Arugula: 4 cups
  • Avocado: 1 large sliced
  • Cherry tomatoes: 1 cup halved
  • Red onion: ¼ cup thinly sliced
  • Olive oil: 3 tbsp
  • Lemon juice: 2 tbsp
  • Dijon mustard: 1 tsp
  • Garlic: 1 clove minced
  • Salt: ½ tsp
  • Black pepper: ¼ tsp

Method
 

  1. Season salmon with salt, pepper, and a drizzle of olive oil.
  2. Cook salmon in skillet 3–4 minutes per side until golden.
  3. Let rest, then flake gently into chunks.
  4. In a bowl, whisk olive oil, lemon juice, mustard, and garlic for dressing.
  5. Toss arugula, avocado, tomatoes, and onion with dressing.
  6. Top with salmon and serve immediately.

Notes

Nutritional Values (per serving)

  • Calories: 390
  • Total Fat: 24g
  • Saturated Fat: 4g
  • Carbohydrates: 12g
  • Fiber: 6g
  • Protein: 32g

Vitamins and Minerals (per serving)

  • Vitamin A: 45%
  • Vitamin C: 35%
  • Vitamin D: 60%
  • Potassium: 30%
  • Iron: 15%

Additional Notes/Tips

  • Swap salmon for chickpeas or tofu for a fully vegan version.
  • Add pumpkin seeds for crunch and bonus nutrients.