Keto Avocado, Egg and Salmon Salad

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4.50 from 105 votes

Keto Avocado, Egg and Salmon Salad

40 minutes


  • 1 to 6 servings)
  • salt and ground black pepper
  • fresh dill
  • smoked paprika
  • olive oil
  • 15 cups romaine lettuce (/spring mix)
  • cucumber (small)
  • honey mustard dressing
  • 2 tablespoons white vinegar


  • Preheat the oven to 375F.
  • Prepare the salmon first.
  • Season the salmon on both sides generously with salt and pepper.
  • Preheat a large frying pan over high heat and add about 2 to 3 tablespoons of olive oil.
  • Allow the oil to get hot, then place the salmon face down first.
  • Fry the salmon for 3 to 4 minutes on the first side until the edges are golden.
  • Season the salmon with a bit of fresh dill and a very light sprinkling of smoked paprika.
  • Using a metal fish spatula, turn the salmon, season the other side and fry for another 3 to 4 minutes.
  • Transfer the salmon in the preheated oven and bake for 5 to 8 minutes, depending on the thickness of the fish (longer for thicker fillet).
  • While the salmon is in the oven, prepare the poached eggs.
  • Fill a small saucepan with water, add the vinegar, season with salt and allow the water to come up to a simmer.
  • Break one egg into a small ramekin, then use a large spoon to swirl the simmering water in one direction.
  • Drop the egg into the swirling water.
  • Reduce the heat to medium and cook the egg for about 2 minutes, until the yolk is still underdone.
  • Use a large, slotted spoon to remove the egg from the water.
  • Prepare the remaining eggs, if needed.
  • Once the salmon is done, remove it from the oven and keep it warm.
  • Top with sliced cucumber, sliced avocado, sliced shallots, about 10 capers per tray and a sprinkling of fresh dill.
  • Drizzle the salad generously with honey mustard dressing; I used 'Newman's Own' dressing.
  • Season the eggs with salt and pepper and add a squeeze of fresh lemon juice over the top before enjoying.

Originally posted 2019-02-20 18:49:26.

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