Crisp Salmon with Avocado Salad

Crisp Salmon with Avocado Salad
Recipe Date:
September 2, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps pine nuts
  • 2 1/2 tbsps extra-virgin olive oil
  • 2 tbsps freshly squeezed lemon juice
  • 1 tbsp freshly squeezed orange juice
  • salt and pepper to taste
  • 8 skin-on salmon fillets (about 6 ounces each)
  • 3 heads bibb lettuce - large leaves torn into bite size pieces
  • 2 avocados, thinly sliced

Tasting notes: The citrus elements of the salad dressing highlight the bright red fruit in that shows up in several of our Pinots. Salmon and Pinot are a classic pairing which we love. The creaminess in the salad dressing and the avocado balance the mouth feel of the Pinot.

Serena's tips: Because I like to make pesto, I always have a jar of pine nuts that I have toasted in advance on hand and that makes the first step of this recipe really easy. This is an easy recipe to reduce the serving size to 2 or 4 people, just keep the salad dressing amounts the same and use the extra dressing in another salad.


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Recipe courtesy of Food & Wine Melissa Rubel Jacobson October 2009. Photo courtesy of Food & Wine.