Elevate your culinary experience with this sensational power-packed plate that belongs in every kitchen staple. In a mere 20 minutes, behold the masterpiece known as Salmon with Walnut-Avocado Guacamole.
- 4 (6-ounce) skin-on salmon fillets
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- Cooking spray
- ⅓ cup toasted walnuts, divided
- 3 tablespoons extra-virgin olive oil, divided
- 1 ½ tablespoons fresh lime juice
- 1 peeled ripe avocado
- 5 cups baby arugula
- ¾ cup thinly sliced radishes
- Step 1
Heat a grill pan over medium-high heat. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Place salmon, skin side down, in pan; cook 5 minutes. Turn and cook 3 minutes for medium-rare or until desired degree of doneness.
- Step 2
Place 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, 1/4 cup walnuts, 2 1/2 tablespoons oil, juice, and avocado in a food processor. Pulse until almost smooth.
- Step 3
Place remaining 1/4 teaspoon salt, arugula, and radishes in a large bowl. Add remaining 1 1/2 teaspoons oil; toss. Divide salad among 4 plates. Top with salmon and guacamole. Chop remaining walnuts, and sprinkle over the top.