Process until smooth, about 30 seconds.
Refrigerate until ready to use.
Heat the remaining 1 teaspoon oil in a large cast-iron skillet over medium-high heat.
Sprinkle salmon evenly with pepper and the remaining 1/4 teaspoon salt.
Carefully flip the fillets; remove from heat.
Let the fillets stand in the pan until cooked through, 2 to 3 minutes.
Divide the salad among 4 plates; top with the remaining avocado.
Top each salad with a salmon fillet; garnish with additional dill, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
