Salmon With Avocado and Cilantro Salad
Updated January 27, 2025
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 (1½-pound) salmon fillet, skin on or off
2 limes (1 thinly sliced crosswise)
3 tablespoons olive oil
2 garlic cloves, grated or minced
½ teaspoon ground coriander
Salt
2 scallions, trimmed and thinly sliced
¼ teaspoon ground cumin
1 jalapeño or Fresno chile (optional), thinly sliced into rounds
2 avocados, halved, peeled and thinly sliced crosswise
3 packed cups watercress, baby arugula or baby spinach
Torn fresh cilantro leaves and delicate small sprigs, for serving
Nutritional analysis per serving (4 servings)
15 grams carbs; 94 milligrams cholesterol; 627 calories; 24 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 48 grams fat; 8 grams fiber; 838 milligrams sodium; 38 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. On a sheet pan lined with parchment paper, set the salmon, skin side down, along with the lime slices. Drizzle all with 1 tablespoon olive oil. Rub the top of the salmon with the garlic and coriander; season with salt. Arrange the lime slices on top of the salmon in an even layer.
- Step 2
Roast until the salmon is just cooked through and the thickest part of the salmon can easily be pierced with a fork without meeting resistance, 15 to 20 minutes, depending on the thickness of the salmon. (The cooked lime slices can be eaten, or discarded after cooking.)
- Step 3
Meanwhile, zest and juice 1 lime into a medium mixing bowl. Add the scallions, cumin and remaining 2 tablespoons olive oil and mix to combine; add salt and jalapeño to taste, if using. Add the avocado slices to the bowl; season with salt and gently toss.
- Step 4
Remove the salmon from the oven and let cool slightly.
- Step 5
Add watercress to the bowl with the avocado salad and gently toss to coat; season to taste with salt. Transfer to a serving plate. Break the salmon apart into large chunks, separating from the skin if on, and transfer to the serving plate. Drizzle any liquid from the bowl on top.
- Step 6
Garnish with cilantro and serve immediately.
Private Notes
Comments
The ingredient list calls for 3 limes, but only 2 are mentioned in the preparation-- 1 to be sliced and 1 to be juiced. Further, Step 1 says, "set the salmon, skin side down, along with the lime slices" (implying all of them) and then goes on to say, "Arrange the lime slices on top of the salmon in an even layer." So which is it: the slices from 1 lime around the fish, or arranged on top? Or should 2 of the limes in the ingredient list be sliced? Otherwise, I be confused.
This is lovely. I made it with spinach and radicchio, otherwise followed the recipe as stated. The dressing is bright and citrusy and brings all of the flavors together nicely.
@John You must not eat much sushi. Salmon and avocado are the perfect pairing. The recipe sounds delightful.
Very nice summer dinner. Great flavors together!
Zesty and delicious. And the salmon + avocado pairing is boffo for heart health.
Roasting the salmon at 400ºF for 15-20 minutes is a long time, especially when the thickness of the salmon is not taken into account. Overcooked salmon is an expensive mistake. I highly recommend that people learn the Canadian Cooking Method or the 10-minute rule. Measure your fish or filet at the thickest part - ten minutes per inch of thickness. One and a half inches = 15 minutes. Your salmon is 2" at its thickness? There is your 20 minutes of cooking.