Salmon with Avocado and Cucumber Salad

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Salmon avocado and cucumber salad.

Salmon is another dish that has endless possibilities, not to mention that it is one of my favorite fish.

Tonight recipe is an adaptation from a torn airlines  magazine page, Hemisphere Magazine from United.

Easy to prepare, it takes less than 20 minutes, refreshing and as delicious as it can be. A must try.

The fresh dill sure made the dish. The side salad of  avocado and cucumber is refreshing. The shaved red onion gives it the perfect tanginess that is need it. A perfect summer all year around dish, perfect for summer pot lucks of picnics. Your friends will love it too.

Giangi's Kitchen Signature


Nutrition Facts
Salmon with Avocado and Cucumber Salad
Amount Per Serving
Calories 477 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 6g 30%
Cholesterol 23mg 8%
Sodium 609mg 25%
Potassium 795mg 23%
Total Carbohydrates 12g 4%
Dietary Fiber 7g 28%
Sugars 2g
Protein 11g 22%
Vitamin A 9.5%
Vitamin C 24.5%
Calcium 2.6%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Salmon with Avocado and Cucumber Salad

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 4 - 6 ounces skinless salmon fillets
  • 1/2 lemon juice
  • 1 tablespoon finely chopped dill
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon ground pepper
  • 1 tablespoon finely chopped dill
  • 1 teaspoon zest of lemon
  • 2 medium size lemon juice
  • 1/2 cup olive oil
  • 2 diced avocado
  • 1/2, outer skin removed and thinly sliced cucumber
  • 1/2 small, thinly sliced red onion


  1. In a plate combine the dill, garlic salt, paprika and pepper. Set aside.

  2. Brush all sides of the salmon with the lemon juice.

  3. Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess.

  4. In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.

  5. Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.

  1. In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.

  2. Add the avocado, cucumber and red onion. And gently mix well.

  1. Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.


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