This ginger-dill salmon with cucumber and avocado salad is a light, refreshing meal that doesnt skimp on flavor.
Keep reading for our expert tips on why you should smash your cucumbers, smart herb substitutions and more!
Place 4 salmon fillets on a large rimmed baking sheet; pat dry with paper towels.
Photo:Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Season with 12 teaspoon each salt and pepper.
Halve them lengthwise and roughly chop into 12- to 1-inch pieces.
Transfer to a medium bowl.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
Serve the salmon with the cucumber-avocado salad.
Keep stirring the seeds until they become fragrant and lightly browned.
Leftovers can be stored in an airtight container and will remain good for about 3 days.
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
We would pair this salad with rice, potatoes or grain.
Recipe developed by Marianne Williams
EatingWell.com, March 2025
Photographer Victor Protasio, Food Stylist Chelsea Zimmer, Prop Stylist Christina Daley
