Avocado Salmon Salad

Avocado Salmon Salad

Dressing:

3 tablespoons olive oil

2 tablespoons mayonaise

1 tablespoon vinegar 

1 tablespoon fresh chopped parsley

2 teaspoons garlic minced

1 teaspoon salt

1 pound (500 g) skinless salmon fillets (Paprika, garlic and salt)

Salad:

4 cups Romaine 

2 cucumber diced

2 tomatoes diced

1 red onion sliced

1 avocado sliced

1/3 cup corn

Coat the salmon with the Paprika, garlic and salt

Warm a large nonstick skillet with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

Prepare all of the salad ingredients and mix in a large salad bow

Slice salmon and arrange over salad. 

Blend the dressing ingredients together. 

Drizzle with the dressing