Salmon Avocado Cups

I’ve mentioned this dish a few times before, but I wanted to post the full recipe. It’s one of my very favorite at home meals and it even feels a little fancy. Packed with healthy fats and protein, it’s been a pregnancy favorite for sure.  With small tweaks, it could be adapted for paleo, gluten free and whole 30 diets.

I’ve very closely adapted my recipe from Bryon Talbott, so please see his original recipe and tutorial here.

Salmon Avocado Cups

Serves 2

Ingredients:

• 10 ounce fillet salmon (wild caught)
• cayenne
• paprika
• garlic powder
• salt
• pepper
• Olive oil

Salad

• arugula (4 cups)
• shredded carrots (1/2 cup)
• thinly sliced red onion (1/3 cup)

Dressing

• 1/4 cup plain greek yogurt
• 1 tablespoon dijon mustard
• 1 teaspoon agave
• salt
• pepper
• 1 tablespoon lemon juice (save other half of lemon for serving)
• lemon zest

Rub 1 teaspoon olive oil on the salmon, sprinkle with paprika, cayenne, garlic powder, salt pepper to coat one side and then rub all over the fillet to coat fully. I don’t measure the spices, so adjust to your taste.

Heat pan with cooking spray or small amount of olive oil to high on stove. I like to use a cast iron pan if possible.

Place fillet on hot pan, cook 5 minutes per side or until desired doneness.  While I do like medium rare salmon most of the time, for this recipe, I like it medium/well done or cooked until it is not raw in center.

While salmon is cooking, mix all the dressing ingredients.  You may not need all the dressing.

Mix dressing with arugula, carrots and onions.

When the salmon is done, shred with a fork and gently fold into salad.  Top with generous squeeze of lemon juice.

Cut avocado in half, remove pit and stuff salad inside avo halves.

I often have extra salad which I serve on the side.

This is one of my favorite recipes ever, so I hope you enjoy too!