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Seared Salmon with Avocado Caper Herb Salad

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With crisp lemony salmon and a herbaceous quick salad, this Seared Salmon with Avocado Caper Herb Salad is the perfect easy, tasty meal for tonight’s dinner!

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If you’ve seen my blog, you know I am obsessed with salmon. I go into all my typical salmon tips in my Skillet Salmon Puttanesca post; but, let me tell you, this Seared Salmon with Avocado Caper Herb Salad has a few tweaks that really take the typical fish above and beyond.

the ingredients…

For starters, the salmon ingredients are as simple as can be. Salmon is honestly delicious by itself, especially if you splurge on a nicer piece of fish. I like to get my salmon from the farmer’s market because that’s just about as fresh as I can get it. Otherwise, I find that Whole Foods always has great wild salmon (pro tip: ask them to debone and fillet it for you!). The only seasonings this Seared Salmon with Avocado Caper Herb Salad calls for are lemon, dried oregano, dried parsley, garlic powder, and salt. Easy as that. These seasonings give the fish that little boost of flavor, but they also help build up that nice “restaurant-quality” crust that’s just the best.

the method…

To get that crust, however, you need more than just some seasonings. This Seared Salmon with Avocado Caper Herb Salad recipe calls for a little bit of a unique approach, as it involves the oven and the stovetop. I find this way easiest to get a flawless piece of fish, but you can check out my Skillet Salmon Puttanesca, Seared Salmon with Smashed Peas, or Salmon Summer Roll in a Bowl if you just want a stovetop method. But, definitely don’t knock this method of starting off on the stove and transferring to the oven until you try it. Without having to flip your salmon, you don’t have to worry about messing up that nice char. Still, you get a nice crisp from the initial use of the hot stovetop (plus some help from the oil;)). It’s honestly my new favorite way to prepare salmon! 

now, about that salad…

Now that we’ve talked about my new obsession with half stove/half oven salmon, let’s get to the real star of this Seared Salmon with Avocado Caper Herb Salad recipe, the salad. Filled with just fresh cilantro, parsley, scallions, and avocados, this salad is really more of an herby topping. Still, those veggies get tossed with briney capers and acidic red wine vinegar, but also a good amount of your favorite olive oil to tone things down… kinda like a dressing… which I think constitutes giving it the title of a “salad.” Plus, I could literally eat this salad with a fork for lunch, so that’s pretty salad-esque! 

All in all, the perfect skillet salmon and refreshing herb salad is everything and more! I hope you enjoy this Seared Salmon with Avocado Caper Herb Salad recipe as much as I do! Let me know in the comments below!

Seared Salmon with Avocado Caper Herb Salad

Recipe by Annie PatrickCourse: Main CourseDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

With crisp lemony salmon and a herbaceous quick salad, this Seared Salmon with Avocado Caper Herb Salad is the perfect easy, tasty meal for tonight’s dinner!

Ingredients

  • salmon:
  • 2 tbsp olive oil

  • 1.5 to 2 lb salmon

  • 1 lemon, juiced

  • 2 tsp dried oregano

  • 2 tsp dried parsley

  • 1 tbsp garlic powder

  • A pinch of salt

  • avocado caper herb salad:
  • 1 bunch cilantro, finely chopped

  • 1 bunch parsley, finely chopped

  • 6 scallions, thinly sliced

  • 3 avocados, diced

  • 2 tbsp capers, drained

  • ¼ cup red wine vinegar

  • ¼ cup olive oil

  • Salt and pepper, to taste

Instructions

  • To make the avocado caper herb salad, combine all ingredients in a medium bowl. Allow to marinate for at least 15 minutes, or up to overnight in the fridge.
  • Preheat the oven to 425 degrees.
  • Rub the salmon with the lemon juice, oregano, dried parsley, garlic powder, and salt. In a large oven-proof skillet, heat the 2 tbsp olive oil over medium-high heat. Once hot, add the seasoned salmon, flesh side down. Sear for 2-3 minutes. Do not flip! Transfer the skillet to the oven for 6-8 minutes, or until the salmon is cooked through. This is the key to a high quality crisp!
  • Serve the salmon with some of the herby salad on top. Enjoy!
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    • Katherine K.
    • April 19, 2021

    Made this last night — was a delicious, quick and easy dinner! The herb dressing is amazing & I’m loving your stovetop/oven method for perfect fish. Thanks Annie!

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