2 salmon fillets (4 to 6 ounces and about 1 inch thick)
1/4 teaspon salt, plus more for salmon
3 tablespoons lime juice
1/2 cup or so of olive oil
4 to 6 ounces of salad greens (enough for 2 big salads)
1 large cucumber or a few small cucumbers
1 avocado, sliced
1. Preheat oven to 450 degrees
2. Lightly season salmon with salt and pepper. Place in a rimmed baking pan and bake for 12 minutes, or until cooked through to your liking (watch carefully, try to avoid overcooking salmon. The salmon is done when, using a fork, it flakes easily and the skin is just starting to separate from the fish. It will also look opaque and feel slightly firm.
3. While the salmon cooks, prepare the salad dressing by whisking together 1/4 teaspoon of salt with the lime juice and olive oil.
4. Toss the salad greens and cucumber slices with salad dressing. Set the salmon on top of the greens. Garnish with avocado slices.
Experiment with the proportion in the salad dressing. I actually use less olive oil and more lime juice because I like the tartness from the lime. You may also want to try some fresh pepper in the dressing.
Of course, you can add whatever you want to the salad - tomato, peppers, onion, etc.!
Mark's Daily Apple