Salmon With Avocado and Cilantro Salad

By Yasmin Fahr

Updated January 27, 2025

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(922)
Comments
Read comments

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

  • 2 limes (1 thinly sliced crosswise)

  • 3 tablespoons olive oil

  • 2 garlic cloves, grated or minced

  • ½ teaspoon ground coriander 

  • Salt

  • 2 scallions, trimmed and thinly sliced

  • ¼ teaspoon ground cumin

  • 1 jalapeño or Fresno chile (optional), thinly sliced into rounds

  • 2 avocados, halved, peeled and thinly sliced crosswise

  • 3 packed 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)

15 grams carbs; 94 milligrams cholesterol; 627 calories; 24 grams monosaturated fat; 10 grams polyunsaturated fat; 9 grams saturated fat; 48 grams fat; 8 grams fiber; 838 milligrams sodium; 38 grams protein; 2 grams sugar

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.

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Ratings

5 out of 5
922 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.

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.

Lynn

@John You must not eat much sushi. Salmon and avocado are the perfect pairing. The recipe sounds delightful.

Helen Kelly

Added shaved fennel bulb for a lovely crunch. Summery delight.

Dominic

Served with crispy coconut rice. super tasty!

Wanda

This is delicious. Since the day was hot I microwaved the salmon per the NY Times recipe to avoid heating up the kitchen. And, lacking cilantro, used mint which the garden was offering It was a good choice.

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