Keto Salmon Salad with Avocado and Lemon-Dijon Dressing
A refreshing salad featuring flaky pan-seared salmon atop crisp mixed greens, creamy avocado, and a tangy lemon-Dijon vinaigrette. This mediterranean-inspired seafood (keto, low carb) ready in about 22 minutes pairs (6 oz each), skin on salmon fillets, mixed salad greens, medium, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 (6 oz each), skin on salmon fillets
- 4 cups mixed salad greens
- 1 medium, diced avocado
- 3 tbsp, divided extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1, minced garlic clove
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Pat dry 2 salmon fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin side down and cook for 5-6 minutes until skin is crisp, then flip and cook 3-4 minutes until cooked through. Remove and let rest.
- Step 2: In a small bowl, whisk together 1 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: In a large bowl, toss 4 cups mixed salad greens and 1 diced medium avocado with the lemon-Dijon dressing gently to coat.
- Step 4: Divide salad among plates and top each with one cooked salmon fillet, skin side up. Serve immediately.
Frequently asked questions
How long does Keto Salmon Salad with Avocado and Lemon-Dijon Dressing take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Keto Salmon Salad with Avocado and Lemon-Dijon Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.
Can I substitute ingredients in Keto Salmon Salad with Avocado and Lemon-Dijon Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Salmon Salad with Avocado and Lemon-Dijon Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Salmon Salad with Avocado and Lemon-Dijon Dressing keto?
Yes — this recipe is tagged keto, low carb, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
