Salmon With Avocado and Cilantro Salad

By Yasmin Fahr

Updated Jan. 28, 2025

Salmon With Avocado and Cilantro Salad
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(504)
Comments
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For nights when you need a sparkle of color, this dish is just that, in both appearance and taste. First, roast a side of salmon, rubbed with coriander and garlic, and topped with lime slices to infuse it with flavor. As it cooks, prepare this simple and bright avocado salad, spiked with lime juice, jalapeños and scallions, and tossed with gentle greens, to balance the richness of the salmon. Serve with lightly oiled pearled couscous or orzo, plain rice or cilantro rice, or crusty bread.

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Ingredients

Yield:4 servings
  • 1(1½-pound) salmon fillet, skin on or off
  • 2limes (1 thinly sliced crosswise)
  • 3tablespoons olive oil
  • 2garlic cloves, grated or minced
  • ½teaspoon ground coriander 
  • Salt
  • 2scallions, trimmed and thinly sliced
  • ¼teaspoon ground cumin
  • 1jalapeño or Fresno chile (optional), thinly sliced into rounds
  • 2avocados, halved, peeled and thinly sliced crosswise
  • 3packed cups watercress, baby arugula or baby spinach
  • Torn fresh cilantro leaves and delicate small sprigs, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

627 calories; 48 grams fat; 9 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 38 grams protein; 838 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. On a sheet pan lined with parchment paper, set the salmon, skin side down, along with the lime slices. Drizzle all with 1 tablespoon olive oil. Rub the top of the salmon with the garlic and coriander; season with salt. Arrange the lime slices on top of the salmon in an even layer.

  2. Step 2

    Roast until the salmon is just cooked through and the thickest part of the salmon can easily be pierced with a fork without meeting resistance, 15 to 20 minutes, depending on the thickness of the salmon. (The cooked lime slices can be eaten, or discarded after cooking.)

  3. Step 3

    Meanwhile, zest and juice 1 lime into a medium mixing bowl. Add the scallions, cumin and remaining 2 tablespoons olive oil and mix to combine; add salt and jalapeño to taste, if using. Add the avocado slices to the bowl; season with salt and gently toss.

  4. Step 4

    Remove the salmon from the oven and let cool slightly.

  5. Step 5

    Add watercress to the bowl with the avocado salad and gently toss to coat; season to taste with salt. Transfer to a serving plate. Break the salmon apart into large chunks, separating from the skin if on, and transfer to the serving plate. Drizzle any liquid from the bowl on top.

  6. Step 6

    Garnish with cilantro and serve immediately.

Ratings

5 out of 5
504 user ratings
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Comments

Seth Rosenman

The ingredient list calls for 3 limes, but only 2 are mentioned in the preparation-- 1 to be sliced and 1 to be juiced. Further, Step 1 says, "set the salmon, skin side down, along with the lime slices" (implying all of them) and then goes on to say, "Arrange the lime slices on top of the salmon in an even layer." So which is it: the slices from 1 lime around the fish, or arranged on top? Or should 2 of the limes in the ingredient list be sliced? Otherwise, I be confused.

Bostex

There are recipes marked “Easy” on this site. Maybe try one of those. There are many from which to choose!

mary ann patterson

This is lovely. I made it with spinach and radicchio, otherwise followed the recipe as stated. The dressing is bright and citrusy and brings all of the flavors together nicely.

Joanne

I wanted to love this, the photo looks beautiful and refreshing. I made it first for another family and their comments were that the flavor was difficult to eat and perhaps use less lime. When I made it for my family I did use half of the lime. It was too bitter for my taste. I won’t make it again. I guess it is an acquired taste.

AM

Too much garlic on the salmon. It dominated the flavor. Ditto with the limes. The dressing was very flavorful, especially with the addition of jalapeños. I used only 1 avocado and the dressing was overwhelming. Not sure I'd make this again

Mary King

I added cooked farro that I dressed with some lime juice, salt and olive oil as soon as it was drained. Provided more heft to the dish and punched up the flavor. My salmon also had a weird blue color coming out of the oven. I read about it; it is the interaction of garlic and the acid in the lime (as suggested by another commentator). Harmless but unappetizing. Next time I may put the garlic in the dressing.

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