Keto Salmon Salad with Avocado and Lemon-Dijon Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 blends (6 oz each), skin on salmon fillets, mixed salad greens, medium, diced avocado into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Divide salad among plates and top each with one cooked salmon fillet, skin side up. Serve immediately.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Keto Salmon Salad with Avocado and Lemon-Dijon Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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