Salmon With Avocado and Cilantro Salad

By Yasmin Fahr

Updated Jan. 27, 2025

Salmon With Avocado and Cilantro Salad
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(897)
Comments
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For nights when you need a sparkle of color, this dish is just that, in both appearance and taste. First, roast a side of salmon, rubbed with coriander and garlic, and topped with lime slices to infuse it with flavor. As it cooks, prepare this simple and bright avocado salad, spiked with lime juice, jalapeños and scallions, and tossed with gentle greens, to balance the richness of the salmon. Serve with lightly oiled pearled couscous or orzo, plain rice or cilantro rice, or crusty bread.

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Ingredients

Yield:4 servings
  • 1(1½-pound) salmon fillet, skin on or off
  • 2limes (1 thinly sliced crosswise)
  • 3tablespoons olive oil
  • 2garlic cloves, grated or minced
  • ½teaspoon ground coriander 
  • Salt
  • 2scallions, trimmed and thinly sliced
  • ¼teaspoon ground cumin
  • 1jalapeño or Fresno chile (optional), thinly sliced into rounds
  • 2avocados, halved, peeled and thinly sliced crosswise
  • 3packed cups watercress, baby arugula or baby spinach
  • Torn fresh cilantro leaves and delicate small sprigs, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

627 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 38 grams protein; 838 milligrams sodium

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

  1. 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.

  2. 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.)

  3. 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.

  4. Step 4

    Remove the salmon from the oven and let cool slightly.

  5. 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.

  6. Step 6

    Garnish with cilantro and serve immediately.

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Ratings

5 out of 5
897 user ratings
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Comments

Seth Rosenman

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.

mary ann patterson

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.

Lynn

@John You must not eat much sushi. Salmon and avocado are the perfect pairing. The recipe sounds delightful.

HF

This was very good - good flavor on the salmon and cumin in dressing is a good touch. Lime slices during roasting not necessary IMO…pith left a slight bitterness on the fish and the slices are not really edible (compared to sauteeing lemon slices for a picatta, for example). Also would not mix the greens and avocado slices…as the avocado is too soft and made the greens gloppy (even if not overripe). Next time will use 1/2 the dressing on the greens, place avocado on top, then drizzle the remaining dressing over the avocado. Cilantro and jalapeno are required, IMO (and a squeeze of fresh lime over everything)!

Jennifer H.

This is an absolute show stopper. I made it this evening for my husband and myself just as directed and it was phenomenal! I will be adding this to our rotation for sure. A perfect dish for spring or summer!

Nuz91

This was really good! I tried to eat the salmon separately from the salad but the salmon was too timid a flavor and the salad too tart. Then I broke up the salmon like the picture and mixed it into the salad on my plate. Delicious! I made couscous on the side, into which I mixed some cilantro, cucumbers, red onions, tomatoes, pine nuts and some grated Parmesan, olive oil, salt and pepper. The best meal for our first Al fresco dining on our deck outside this spring!

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