If you’re looking to start off the new year with a diet to get you back on track to healthy eating, I have just the recipe for you! My keto diet friendly avocado, egg and salmon salad is simply the best! It packed full of nutritious ingredients without any flavor compromise! After the holiday season and eating tons of cheese and drinking lots of wine, I like to start the new year with a two week-long keto diet. I cut out sugar and carbs from my diet and focus on getting back to eating healthy. This diet can be a bit difficult, especially for me because I love chocolate and sweets!
This salad recipe will keep you going strong! I load it up with all the goods: creamy avocado, crunchy and refreshing cucumber and even a poached egg! I love how the creamy egg yolk combines with the rest of the ingredients. And the salmon is the real star of this dish! I make a crispy salmon seasoned simply with salt, pepper, a touch of dill and smoked paprika. To get those nice and crispy edges, make sure to get your pan and oil super hot, then add the fish. The hot oil will sear the top and sides of the salmon beautifully!
I dress the salad with one of my favorite seafood dressings: honey mustard dressing. If you’ve never tried this dressing, you’ll love it! It goes so well with seafood and not just this salmon! I also like to top my salad off with sliced shallots, more fresh dill and a few briny capers to really bring everything together. If you thought that diets have to be boring, this egg and salmon salad will change your mind!
Use this recipe as a guide for ingredients, not servings! You can make this salad just for yourself, for two or for a crowd!
- Wild salmon fillet for 1 to 6 servings
- salt and ground black pepper
- fresh dill
- smoked paprika
- olive oil
- 3 to 15 cups romaine lettuce/spring mix
- small cucumbers
- honey mustard dressing
- 2 tablespoons white vinegar
- 1 to 2 lemons
- Preheat the oven to 375F. Prepare the salmon first. I like my salmon without the skin, so I first remove the skin, then portion the fillet into serving size pieces. Season the salmon on both sides generously with salt and pepper. Preheat a large frying pan over high heat and add about 2 to 3 tablespoons of olive oil. Allow the oil to get hot, then place the salmon face down first.
- Fry the salmon for 3 to 4 minutes on the first side until the edges are golden. Season the salmon with a bit of fresh dill and a very light sprinkling of smoked paprika. Using a metal fish spatula, turn the salmon, season the other side and fry for another 3 to 4 minutes. Transfer the salmon in the preheated oven and bake for 5 to 8 minutes, depending on the thickness of the fish (longer for thicker fillet).
- While the salmon is in the oven, prepare the poached eggs. Fill a small saucepan with water, add the vinegar, season with salt and allow the water to come up to a simmer. Break one egg into a small ramekin, then use a large spoon to swirl the simmering water in one direction. Drop the egg into the swirling water. Reduce the heat to medium and cook the egg for about 2 minutes, until the yolk is still underdone. Use a large, slotted spoon to remove the egg from the water. Prepare the remaining eggs, if needed.
- Once the salmon is done, remove it from the oven and keep it warm. Prepare the salad: arrange the romaine lettuce or spring mix on a serving plate. Top with sliced cucumber, sliced avocado, sliced shallots, about 10 capers per tray and a sprinkling of fresh dill. Drizzle the salad generously with honey mustard dressing; I used ‘Newman’s Own’ dressing.
- To each plate, add a serving of salmon and one to two poached eggs. Season the eggs with salt and pepper and add a squeeze of fresh lemon juice over the top before enjoying.
- Servings : 1-6
- Course : Main Dish, Soup and Salad
- Recipe Type : Dinner, Lunch, Seafood Recipes
Find complete recipe here