Name: Chilled Lemon-Herb Salmon with Avocado-Watercress Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 salmon fillets (5 oz each), skin on; 2 tbsp olive oil; 1 lemon (zest + juice); 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 large ripe avocado, sliced; 2 cups watercress, washed and trimmed; 1/2 English cucumber, thinly sliced; 1/4 cup fresh dill, chopped; 2 tbsp capers, drained; 2 tbsp extra-virgin olive oil (for salad); 1 tbsp white wine vinegar; 1/2 small shallot, minced

Chilled Lemon-Herb Salmon with Avocado-Watercress Salad

CookwithNewsletter

Channeling the effortless summer flow of a river float, this dish is all about vibrant flavors, cool refreshment, and minimal fuss. Chilled, lemon-zested salmon is seared to crisp perfection, then paired with a peppery watercress and creamy avocado salad for a meal that’s light, luscious, and picnic-ready. Capers add briny pop, while dill and cucumber bring fresh, California summer vibes. No need for heavy sauces—just pure, clean flavors perfect for unwinding after sun-soaked adventures.

Ingredients

Instructions

Pat salmon fillets dry and season both sides with kosher salt, black pepper, lemon zest, and smoked paprika.
Heat 2 tbsp olive oil in a large nonstick or cast iron pan over medium-high heat. Sear salmon, skin-side down, 4-5 minutes until skin is crisp. Flip and cook 2-3 minutes more, until just cooked through. Transfer to a plate to cool slightly, then refrigerate for 15 minutes to chill.
Meanwhile, in a large bowl, whisk together white wine vinegar, lemon juice, minced shallot, and 2 tbsp extra-virgin olive oil for the salad dressing. Season with a pinch of salt and pepper.
Add watercress, cucumber, avocado slices, fresh dill, and capers to the bowl. Gently toss with the dressing to coat evenly.
To serve: Arrange the chilled salmon fillets over a bed of the dressed salad. Drizzle with any remaining dressing and garnish with extra dill and lemon slices if desired.