Blackened Salmon Salad with Creamy Guacamole Dressing

This blackened salmon salad brings together smoky, spicy fish and a creamy guacamole dressing for a quick, satisfying meal. The salmon gets a beautiful crust from the blackening spice, while the dressing-made with guacamole and yogurt-adds a cool, tangy finish.

Topped with sweet grape tomatoes, salty feta and crunchy sunflower seeds, every bite offers a mix of textures and flavors. It’s a perfect weeknight dinner that comes together in just 20 minutes.

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

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

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

How do I store leftovers?

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

Can I make the dressing ahead of time?

Absolutely! The dressing can be made up to 2 days in advance. Keep it refrigerated in a sealed container.