Pan Seared Salmon with Chunky Avocado Salad

Step 1To make the avocado salad, halve the avocados and remove the stones. Peel the skin off and dice into large chunks. (Note: Photos display 2 servings.)

Step 2Place half of the diced avocado into a bowl and mash using a fork.

Step 3Add the remaining avocado, diced red onion, lime juice olive oil, salt and pepper.

Step 4Mix to combine and place in the fridge while you cook the salmon.

Step 5Season the salmon with salt and pepper. I used large steaks for an OMAD/TMAD style meal but you can use smaller salmon fillets if you prefer.

Step 6 Heat the avocado oil over medium-high heat in a cast iron skillet. Sear the salmon for 4-5 minutes until the salmon easily released from the bottom of the pan.

Step 7Flip and continue to sear another 3-4 minutes until it releases again. (The exact time will depend on the temperature and the thickness of the salmon steak/fillets.)

Step 8Serve the salmon with the prepared avocado salad. Optionally, drizzle the salmon with more lime juice or lemon juice.

Step 9The salmon should be eaten fresh but can be stored in the fridge for up to a day. The avocado salad can be stored in a sealed container in the fridge for up to 2 days.