with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
Smoky blackened salmon meets creamy guacamole dressing in this flavor-packed salad! Crispy-skinned fish with bold spices tops fresh greens tossed in an ingenious avocado-yogurt dressing. Sweet tomatoes, tangy feta, and crunchy sunflower seeds add textural fireworks.
Allergens
Utensils
Tags
Feta Cheese
0.5 cup
Sunflower Seeds
0.5 ounce
Mixed Greens
4 ounce
Yogurt
2 tablespoon
Red Wine Vinegar
5 teaspoon
Grape Tomatoes
4 ounce
Guacamole
4 tablespoon
Garlic Powder
1 teaspoon
Blackening Spice
0.5 tablespoon
Shallot
1 unit
Salmon
10 ounce
Salt
teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
0.25 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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Pat salmon* dry with paper towels. Drizzle with oil; season all over with half the Blackening Spice (all for 4 servings), salt, and pepper.
-
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisp, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. TIP: Lower heat if salmon begins to brown too quickly.
-
Turn off heat; transfer to a plate. TIP: While salmon cooks, move on to Step 2!
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While salmon cooks, wash and dry produce.
-
Halve tomatoes. Halve, peel, and thinly slice shallot. Add shallot to a small bowl with cold water; set aside.
-
In a large bowl, whisk together guacamole, yogurt, vinegar, garlic powder, ¼ tsp sugar (½ tsp for 4 servings), and a drizzle of olive oil; season with salt and pepper.
-
To bowl with dressing, add mixed greens, tomatoes, shallot (draining first), feta, and sunflower seeds. Toss until evenly coated.
-
Divide salad between bowls. Top with salmon and serve.
630
kcal
Calories
45
g
Fat
11
g
Saturated Fat
18
g
Carbohydrate
7
g
Sugar
4
g
Dietary Fiber
37
g
Protein
115
mg
Cholesterol
620
mg
Sodium
Elevated Dinners, Impressively Easy
Cucumber, Grape Tomatoes, Almonds & Yogurt Dill Dressing
with Creamy Guacamole Dressing, Grape Tomatoes & Sunflower Seeds
