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
