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Salmon Salad with Avocado

YIELD: Makes 1 cup


  • 1 (5.0-ounce) skin-on salmon fillet, pin bones removed

  • 1 teaspoon extra-virgin olive oil or coconut oil

  • 1/4 avocado, peeled, pitted and mashed

  • 1 teaspoon finely chopped fresh flat-leaf parsley

  • 1 teaspoon lemon juice


  1. Preheat the oven to 350°F.

  2. Line a small baking sheet with parchment paper.

  3. Rub salmon all over with oil and place, skin-side down, on the prepared baking sheet.

  4. Roast until just cooked through and opaque in the center, 12 to 14 minutes.

  5. Let cool and then flake into small pieces, discarding skin as you go.

  6. In a small bowl, gently stir together salmon, avocado, parsley and lemon juice.

  7. The salad will keep refrigerated in an airtight container for up to 2 days.

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