Baked Salmon Avocado Salsa (Print Version)
# Ingredients:
→ Salmon Prep
01 -
Four skinless salmon fillets
02 -
2 tablespoons lime juice
03 -
1 teaspoon of grated lime skin
04 -
2 tablespoons of olive oil
05 -
1 tablespoon finely chopped cilantro (stems and leaves are good)
06 -
A dash of smoked paprika
07 -
Salt, to your liking
08 -
A sprinkle of freshly cracked black pepper
→ Avocado Mix
09 -
One big avocado, cut into cubes (or two smaller ones)
10 -
Half a cup of chopped cherry tomatoes
11 -
2 tablespoons of cilantro, finely chopped (stems and leaves are fine)
12 -
Quarter cup of minced red onion
13 -
Juice from half to one lime
14 -
Salt to taste
15 -
A pinch of black pepper
# Instructions:
01 -
Turn your oven on to 200°C (400°F) and lightly coat a baking dish with non-stick spray.
02 -
In a bowl, combine the cubed avocado, chopped tomatoes, minced red onion, and cilantro. Add fresh lime juice, sprinkle in salt and pepper, give it a mix, then cover and pop it into the fridge until you're ready to use.
03 -
Use kitchen paper to pat the salmon fillets until they’re nice and dry. Put them in your oiled baking dish.
04 -
Whisk olive oil, lime juice, lime zest, and chopped cilantro in a little bowl. Brush this across the top of the fillets. Then sprinkle lightly with smoked paprika, salt, and pepper.
05 -
Bake the fish in the oven for 10-12 minutes, or until it’s cooked through and flakes easily with a fork.
06 -
Spoon the avocado mixture generously on top of each fillet and eat right away.
# Notes:
01 -
Salmon is cooked when it hits 63°C (145°F) inside and flakes apart easily.
02 -
Letting salmon sit at room temperature for 10 minutes before cooking gives better results.