Name: Seared Salmon with Avocado Herb Salsa & Zucchini Ribbon Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 skin-on salmon fillets (about 6 oz each); 2 tbsp olive oil, divided; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large ripe avocado, diced; 1/3 cup finely diced cucumber; 1/4 cup finely chopped fresh cilantro; 2 tbsp minced chives; 1 tbsp finely chopped fresh basil; 1 small clove garlic, minced; 1/2 jalapeño, seeds removed, finely minced; 1 lime, zested and juiced; 2 medium zucchinis; 1 tbsp extra virgin olive oil (for salad); 1 tsp white wine vinegar; 1/4 tsp sumac or lemon zest (optional, for garnish)

Seared Salmon with Avocado Herb Salsa & Zucchini Ribbon Salad

CookwithNewsletter

This dish is inspired by the lazy, sun-drenched pace of a summer day drifting downstream. Rich, crisp-skinned salmon is paired with a creamy, punchy avocado salsa loaded with California-fresh herbs and a touch of heat. The zucchini ribbon salad is cool, crisp, and refreshing, echoing the river’s gentle current with every bite. The combination is vibrant, hydrating, and deeply satisfying—perfect for a leisurely end-of-day dinner that feels both decadent and light, with all the flavors of summer and none of yesterday's repetition.

Ingredients

Instructions

Pat salmon fillets dry. Season both sides generously with salt and pepper. Let rest at room temperature for 10-15 minutes for even cooking.
Meanwhile, make the Avocado Herb Salsa: In a bowl, combine the diced avocado, cucumber, cilantro, chives, basil, garlic, and jalapeño. Add lime zest and juice. Drizzle in 1 tbsp olive oil. Gently fold to combine, season with salt to taste, and refrigerate until serving.
For the Zucchini Ribbon Salad: Use a vegetable peeler or mandoline to shave the zucchinis into long, thin ribbons. Toss ribbons in a bowl with 1 tbsp olive oil, white wine vinegar, a pinch of salt, and optional sumac or lemon zest. Set aside.
Heat a large nonstick or cast iron skillet over medium-high heat. Add 1 tbsp olive oil. When hot, carefully place salmon fillets skin-side down. Press gently with a spatula for even searing. Cook without moving 4-5 minutes until skin is crisp and fish is mostly opaque. Flip and cook another 2-3 minutes until just cooked through (internal temp 125°F for medium).
Transfer salmon to plates, skin-side up for maximum crispness. Spoon generous Avocado Herb Salsa over each piece. Serve with Zucchini Ribbon Salad on the side. Enjoy immediately.