Pan-Fried Salmon and Avocado Salad


Ultra Basic





A recipe allowed in a / / diet.

If you’re looking for new side dishes to pair your salmon steak with, put those potatoes aside and try a healthier approach - a fresh and nutritious avocado salad.

Nutritional Chart

Calories: 890 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 34 g
  • 48 g
  • 66 g

Ingredients Needed for Pan-Fried Salmon and Avocado Salad

1 red bell pepper
1 green bell pepper
1 spring onion
1 avocado
1 tablespoon olive oil
½ lime
1 salmon fillet, approximately 7 ounces
1 tablespoon vegetable oil

How to Make Pan-Fried Salmon and Avocado Salad

  1. First chop the bell peppers and the spring onion. Chop the avocado.
  2. Add the chopped avocado in a large bowl. Add the bell peppers and spring onion. Add the olive oil, season with salt and pepper, and squeeze the juice out of half a lime. Mix.
  3. Separately, heat the vegetable oil in a skillet over medium heat. Place the salmon skin side down and cook it for 4 minutes. Flip it over, season it with salt and continue cooking it for 3 minutes.
  4. Serve it with the avocado and bell pepper salad!

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