Salmon and Avocado Salad

For the salmon:

Preheat the oven to 375 F. Set a large piece of foil on a small rimmed cooking tray or cookie sheet. Be sure the foil is big enough to make a tent around both pieces of salmon. Lay each piece of salmon on the foil, skin side down and sprinkle the garlic powder, pepper, salt, and tarragon on top of the salmon.

Make a tent with the foil over the salmon and seal the edges of the foil tightly. Bake the salmon in the preheated oven for about 15 minutes or until it’s fully cooked.

For the salad:

While the salmon is cooking, cut the celery diagonally in about ½ inch wide pieces. Next cut the cucumber into about 1 inch wide slices and then cut each slice into quarters. Cut the green onions diagonally into about ½ inch size pieces, and cut the cherry tomatoes in half. Slice the avocado into about 1 inch thick slices. Set aside along with the veggies and tomatoes for a quick moment.

Lay out the lettuce on the serving plates and top with the celery, cucumbers, tomatoes, avocado and onion. Gently break off large pieces of the salmon and lay them on top of the salad. Squeeze lemon juice over all ingredients in the salad. Drizzle tarragon balsamic salad dressing (or your favorite salad dressing) on top of the salad. Serve with garlic bread.