Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
17 Mins
Total Time
17 Mins
Yield
Serves 4 (serving size: 1 fillet, about 1 1/2 cups salad, and about 3 tablespoons guacamole)

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

How to Make It

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.

Ratings & Reviews

Fresh and delicious

gastrocari
December 20, 2015
I thought it was really tasty.  Hubby loved it too.  We made it with spinach instead of arugula the second time because that is what we had on hand and that worked well.  

Good

faerie2323
November 28, 2015
This was easy and tasty, although it's not the most visually appealing - the guacamole ends up looking a bit like green goop.