Lime-infused avocado oil is a helpful shortcut ingredient to have in your kitchen, adding a bright and savory bite to any dish. Lime and cumin are a simple, yet flavorful, duo for this quick-sautéed salmon. And a 3-ingredient dressing brings your everyday salad to life.
Salmon Salad with Lime Vinaigrette
Ingredients
Salmon
- 1 4-6 oz filet of wild-caught salmon
- 1 t ground cumin
- organic garlic salt
- ground pepper
- 1 Lime-Infused Avocado Oil
- sesame seeds for garnish
Lime Vinaigrette
- 1 Lime-Infused Avocado Oil
- 1 red wine or champagne vinegar
- ½ tsp Dijon mustard
- Salad greens & veggies of choice
Instructions
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Season all sides of the salmon with 1 t. cumin and garlic salt and pepper, to taste. Heat a non-stick skillet over medium heat. Once hot, add lime avocado oil and salmon. Cook the salmon until brown on both sides (about 2-3 minutes per side for thicker belly pieces and 1-2 minutes per side for tail pieces). Remove from heat and set aside to rest.
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Prepare a garden salad with seasonal greens and veggies of your choice. Make the vinaigrette by combining the lime avocado oil, vinegar, and mustard in a small bowl. Whisk together until emulsified. Toss the salad with the dressing. Top with cooked salmon and garnish with sesame seeds, as desired. Enjoy immediately!