Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Place the salmon fillets on the prepared baking sheet. Rub them with 1 tablespoon of olive oil and season generously with salt and black pepper.

3. 3

   Roast the salmon in the preheated oven for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork. Remove from oven and let cool slightly.

4. 4

   While the salmon roasts, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped dill, and a pinch of salt and pepper.

5. 5

   In a large salad bowl, combine the mixed greens, sliced cucumber, and red onion. Pour half of the dressing over the vegetables and toss gently to coat.

6. 6

   Divide the salad mixture onto two serving plates.

7. 7

   Top each salad with a warm roasted salmon fillet and the fresh avocado slices.

8. 8

   Drizzle the remaining dressing over the salmon and avocado, then serve immediately.