Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

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

Robin Bashinsky
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
17 mins
total:
17 mins
Yield:
Serves 4 (serving size: 1 fillet, about 1 1/2 cups salad, and about 3 tablespoons guacamole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

461 calories; fat 32.4g; saturated fat 4.4g; mono fat 15.8g; poly fat 9.9g; protein 37g; carbohydrates 6g; fiber 4g; cholesterol 94mg; iron 2mg; sodium 573mg; calcium 81mg.
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