Sprinkle salmon with salt and pepper on both sides.
Heat olive oil in a non-stick frying pan over medium-high heat. Add salmon, skin side down. Sear until browned on both sides and slightly opaque in the center. Approximately 5 minutes per side.
Juice limes into a large bowl. Add tomatoes, cilantro, scallions, diced red onion, olive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa. Taste and add salt and pepper as needed.
Halve the avocado and discard the pit. Using a spoon, scoop out the flesh and discard the skin. cut the avocado into thin slices. Squeeze over the juice of lime and season with salt and pepper.
Flake salmon with a fork. Top quinoa salad with salmon and avocado. Serve.
Notes:
Nutritional Highlights
Salmon is a great source of protein and Omega 3 fatty acids!