Salmon with Walnut-Avocado Guacamole

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Salmon with Walnut-Avocado Guacamole Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Put this power-packed plate into the weeknight rotation. It's ready in less than 20 minutes.

Serves 4 (serving size: 1 fillet, about 1 1/2 cups salad, and about 3 tablespoons guacamole)


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4 (6-ounce) skin-on salmon fillets
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
Cooking spray
1/3 cup toasted walnuts, divided
3 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons fresh lime juice
1 peeled ripe avocado
5 cups baby arugula
3/4 cup thinly sliced radishes


Hands-on: 17 Minutes
Total: 17 Minutes

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.

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.

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.

Created date

September 2015

Nutritional Information

Calories 461
Fat 32.4 g
Satfat 4.4 g
Monofat 15.8 g
Polyfat 9.9 g
Protein 37 g
Carbohydrate 6 g
Fiber 4 g
Cholesterol 94 mg
Iron 2 mg
Sodium 573 mg
Calcium 81 mg