Blackened Salmon Salad with Creamy Guacamole Dressing

This blackened salmon salad is a flavor explosion in every bite. The salmon is seasoned with a bold blackening spice blend and pan-seared until the skin is perfectly crispy, while the inside stays tender and flaky. The star of the show is the creamy guacamole dressing-a genius blend of guacamole, yogurt and red wine vinegar that coats every leaf of mixed greens.

Topped with juicy grape tomatoes, tangy feta cheese and crunchy sunflower seeds, this salad is anything but boring. It’s a quick, satisfying meal that comes together in just 20 minutes, making it perfect for busy weeknights when you crave something fresh and delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the salmon dry with paper towels. Drizzle with cooking oil and season all over with half the blackening spice (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Place the salmon skin-side down and cook until the skin is crispy, 5-7 minutes. Flip and cook until the fish is cooked through, 1-2 minutes more. Lower the heat if the salmon browns too quickly. Transfer to a plate.
2. While the salmon cooks, prepare the vegetables. Halve the grape tomatoes. Peel and thinly slice the shallot. Place the shallot in a small bowl of cold water and set aside.
3. In a large bowl, whisk together the guacamole, yogurt, red wine vinegar, garlic powder, sugar and a drizzle of olive oil. Season with salt and pepper to taste.
4. Add the mixed greens, halved tomatoes, drained shallot, feta cheese and sunflower seeds to the bowl with the dressing. Toss until everything is evenly coated. Divide the salad between plates, top with the blackened salmon and serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or mahi-mahi. Adjust cooking time as needed.

What can I use instead of guacamole?

If you don’t have guacamole, mash half an avocado and mix it with a little lime juice and salt to create a similar dressing base.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to keep the greens crisp.