Salmon With Avocado And Cucumber Salad

• 4 Salmon filets, skinless and 6 ounces each
• 1/2 lemon, juiced
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon pepper
• Olive oil
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest
• 2 lemons, juiced
• 1/2 olive oil
• Red leaves salad, washed and rinsed well
• 2 avocados, diced
• 1/2 of a large cucumber, outer skin removed and sliced thinly
• 1/4 of a small red onion, shaved
• Salt and pepper to taste

1. Preheat oven to 350 u0b0.
2. In a plate combine the dill, garlic salt, paprika and pepper. Set aside.
3. Brush all sides of the salmon with the lemon juice.
4. Dredge the salmon through the dill seasoning, coating all sides and shaking off any excess.
5. In a large ovenproof skillet, heat over medium high a shadow of olive oil. Add the salmon and sear on both sides.
6. Transfer to the warm oven and cook for another 10 to 15 minutes or until is cooked through.
7. In a large bowl mix the dill, lemon zest and the lemon juice, olive oil salt and pepper.
8. Add the avocado, cucumber and red onion. And gently mix well.
9. To assemble:
10. Place the red leaves salad, or any green mix of choice, on a plate. Place the salmon over the salad. Add to the plate the avocado, cucumber salad. Drizzle the juice from the avocado salad over the salmon. Serve immediately.

salmon filets, lemon, fresh dill, garlic salt, paprika, pepper, olive oil, fresh dill, lemon zest, lemons, olive oil, red, avocados, cucumber, ubc, salt

Taken from www.epicurious.com/recipes/member/views/salmon-with-avocado-and-cucumber-salad-51129671 (may not work)