PREP ~ 0 Minutes; COOK ~ 15 Minutes
(4) 4 oz salmon filets, skin removed
4 teaspoons + 1-2 tablespoons extra virgin olive oil
8 cups baby greens, roughly chopped
1/4 cup marcona almonds (see prep note)
4 persian cucumbers
2 tablespoons of any fresh herb like basil, parsley, cilantro or chives, roughly chopped
- Marcona almonds are from Spain and are slightly different than "regular" California almonds. I have had luck finding them at local stores. They are usually roasted in olive oil and lightly salted, and frankly, for me they are addicting! They seem buttery and rich! If you aren't that curious to try something new, then by all means stick with a nut you have on hand already. Regular almonds, pine nuts, walnuts or even sunflower seeds would all be great substitutes.
Preheat a grill pan over medium-high heat for a few minutes. Drizzle with olive oil.
Drizzle each salmon filet with 1 teaspoon of olive oil and season with salt and pepper. Olive oil is helpful here to keep the salmon from sticking to the grill pan. Once the pan feels hot, it should be uncomfortable to hold your hand near the surface for more than 10 seconds, set the salmon top-side down on the grill surface. Cook until the sides look cooked at least halfway through, about 4-5 minutes, then flip and cook until the sides look cooked all the way through, another 4-5 minutes. If you need your salmon to be cooked completely all the way through leave on the grill for 1-2 minutes longer.
To get the cross-hatch grill marks, rotate your filets 90 degrees halfway through cooking the first side. Then, do the same on the second side.
While the fish cooks, prep the salad. I always chop my greens so the salad ingredients are easier to toss together and it's easier to eat! Place chopped greens in a bowl along with the marcona almonds. Thinly slice the cucumbers and red onion and add as much to the bowl as you like. Same goes for the fresh herbs!
Cut the avocado in half lengthwise around the pit. Open up and "chop" the pit carefully but sternley with the blade of your knife. Twist and remove. Discard the pit, then score the flesh of the avocado crosswise and scoop out the little cubes with a spoon. Add to the bowl.
To segment the oranges, follow these instructions here. Be sure to pour any accumulated juices on the cutting board into the bowl to serve as the dressing. Drizzle in 1-2 tablespoons of extra virgin olive oil and season with salt and pepper. Toss to combine, and scoop onto dinner plates.
Once salmon is done, transfer to dinner plates and enjoy!