Crisp Salmon with Avocado Salad

1. 1

   In a small skillet, toast the pine nuts over moderate heat, tossing frequently, until golden, about 6 minutes.

2. 2

   Transfer to a plate to cool.

3. 3

   In a large bowl, whisk 1 1/2 tablespoons of the olive oil with the mayonnaise, lemon juice and orange juice and season with salt and pepper.

4. 4

   Pat the salmon dry and season with salt and pepper.

5. 5

   In a very large nonstick skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat until shimmering.

6. 6

   Add the salmon skin side down and cook until crisp and golden, about 6 minutes.

7. 7

   Turn and cook the fillets until just pink in the center, about 4 minutes longer.

8. 8

   Transfer the salmon to plates.

9. 9

   Add the Bibb lettuce, avocados and pine nuts to the dressing and gently toss to coat.

10. 10

    Mound the salad next to the salmon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.