Southwest salmon salad is a 21 Day Fix–approved dinner that’s ideal for a summer grill night. Fire up the coals or use a hot pan, then dress a salmon fillet with cilantro, avocado, fresh salsa, and bold southwest spices. It’s flavorful, nutritious, and very easy to prepare.
I tested this recipe during a week that teased summer weather and then surprised me with one last cold snap. Even though I ended up cooking the salmon indoors, the flavors deliver everything you want from a warm-weather meal. If your grill is ready, this salmon shines outdoors; if not, a hot skillet or oven broiler will do the job just as well.
The combination of citrus, taco-style seasoning, fresh salsa, ripe avocado, and cilantro turns a simple salmon fillet into a satisfying, bright salad. It’s high in protein, rich in healthy fats, and works perfectly with the 21 Day Fix container system or as a low-point option for Weight Watchers.
Southwest Salmon Salad {21 Day Fix}
Author: Nancylynn
Southwest salmon salad combines grilled or seared salmon with fresh greens, salsa, avocado, cilantro, and a squeeze of citrus for a light but filling supper. It’s a quick recipe with bright southwest flavors that pair beautifully with flaky salmon.
Ingredients
- 6 oz wild Alaskan salmon fillet or steak (per serving)
- 1 teaspoon homemade taco seasoning (per piece of salmon)
- Fresh cilantro, chopped
- Fresh lemon or lime, for squeezing
- Fresh salsa (tomato, onion, jalapeño, cilantro)
- 1/4–1/2 avocado, sliced (adjust to taste)
- Spinach or mixed greens (use your green container portion)
Instructions
- Pat the salmon dry. Squeeze fresh lemon or lime over the fillet, then rub both sides with taco seasoning.
- Grill the salmon over medium-high heat until cooked through — about 4–6 minutes per 1/2 inch of thickness. If you’re cooking indoors, sear in a hot skillet with a touch of oil or broil in the oven until the fish flakes easily with a fork.
- Place a serving of spinach or mixed greens on a plate (measure with your green container if following 21 Day Fix).
- Top the greens with the cooked salmon. Spoon fresh salsa over the salmon, then add sliced avocado (measure with your blue container if using the program).
- Garnish with chopped cilantro and an extra squeeze of lemon or lime. Serve immediately and enjoy.
Notes
- 21 Day Fix containers: 1 RED (protein), 1/2 BLUE (healthy fat), 1 GREEN (vegetables)
- WW Freestyle: Approximately 2 points per salad (with 1/4 cup avocado).
- If you prefer milder heat, remove seeds from the jalapeño in the salsa. For more heat, add a pinch of cayenne to the taco seasoning.
- Leftover salmon works well chilled over greens for a quick lunch the next day.
Nutrition (per serving)
Calories: 242 kcal • Protein: 34 g • Fat: 11 g • Saturated Fat: 2 g • Polyunsaturated Fat: 4 g • Monounsaturated Fat: 4 g • Cholesterol: 94 mg • Sodium: 83 mg • Potassium: 833 mg • Carbohydrates: 0.1 g • Fiber: 0.02 g • Sugar: 0.02 g • Vitamin A: 77 IU • Vitamin C: 0.1 mg • Calcium: 20 mg • Iron: 1 mg
These nutrition values are estimates for a single serving prepared as described and will vary based on exact portion sizes and ingredients used.
This recipe is flexible: swap spinach for mixed greens, use store-bought salsa to save time, or serve the salmon alongside grilled corn and black beans for a fuller southwest plate. For a lighter option, reduce the avocado portion.
If you’re doing a round of the 21 Day Fix and want group support, you can reach out to the recipe author via the contact email: trueconfessionsofafitfoodie AT gmail DOT com. The author also sells 21 Day Fix eBooks with grocery lists, prep tips, and recipes in an online shop (search for The Fit Foodie Shop).
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