Season the salmon fillets with salt and pepper and let them sit for 30 minutes.
Heat a pan over medium-high heat, add 1 tablespoon of olive oil and cook the salmon for about 4-5 minutes on each side or until done to your liking. Let it cool and flake into large pieces.
In a large bowl, combine the watercress, diced avocado, and flaked salmon.
In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper to make the dressing.
Drizzle the dressing over the salad and gently toss until everything is evenly coated. Serve immediately.
Notes
Make sure your avocado is ripe but not overly so. It should be firm yet give slightly when pressed.
• If using canned salmon, drain it well to prevent a soggy salad.
• For the best flavor, marinate the salmon for at least 30 minutes before cooking.
• The dressing is simple – just lemon and olive oil. However, you can add a bit of honey or Dijon mustard for an extra punch.
• If you are not serving immediately, add the avocado just before serving to prevent browning.