Why Make This Recipe
Baked Cilantro Lime Salmon with Avocado Salsa is a delightful dish that combines the fresh flavors of lime and cilantro with tender, flaky salmon. This recipe is perfect for a healthy dinner option, and it’s very easy to prepare. The avocado salsa adds a creamy texture and a burst of flavor that pairs wonderfully with the salmon. Not only is it delicious, but it’s also packed with nutrients, making it a great choice for a balanced meal.
How to Make Baked Cilantro Lime Salmon with Avocado Salsa
Ingredients
- 4 salmon fillets (without skin)
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 1 tsp lime zest
- 1 Tbsp cilantro, chopped (leaves & stems are ok)
- Smoked paprika, to taste
- Salt, to taste
- Cracked black pepper, to taste
- 1 large avocado, diced (or 2 small avocados)
- ½ cup cherry tomatoes, chopped
- ¼ cup red onion, finely diced
- 2 Tbsp cilantro, chopped (leaves & stems are ok)
- ½-1 lime, juiced
- Salt, to taste
- Cracked black pepper, to taste
Directions
- Prep the oven. Turn your oven on to 400 degrees Fahrenheit and spray a baking dish with non-stick cooking spray.
- Make the salsa. In a small bowl, mix the diced avocado, chopped tomatoes, red onion, and cilantro. Squeeze the lime juice over the mix and season with salt and black pepper to taste. Adjust the lime juice and seasonings if needed. Cover and refrigerate while you prepare the salmon.
- Prepare the salmon. Pat the salmon fillets dry with a paper towel to remove any excess moisture. Place them in the prepared baking dish. In a small bowl, whisk together the olive oil, lime juice, lime zest, and chopped cilantro. Brush this mixture over each salmon fillet. Season each fillet with smoked paprika, salt, and black pepper to your liking.
- Bake! Bake the salmon for 10-12 minutes or until it is cooked through and flakes easily with a fork.
- Serve. Serve the salmon immediately with the avocado salsa spooned over each fillet.
How to Serve Baked Cilantro Lime Salmon with Avocado Salsa
This dish works wonderfully as a main course. You can serve it alongside a fresh green salad, rice, or steamed vegetables for a complete meal. The bright flavors of the salsa make it a great choice for summer gatherings or family dinners.
How to Store Baked Cilantro Lime Salmon with Avocado Salsa
To store leftovers, place the salmon and salsa in separate airtight containers. The salmon can be kept in the fridge for up to 3 days. However, the avocado salsa is best eaten fresh, as avocados can brown quickly. If you have leftover salsa, try to use it within 1 day.
Tips to Make Baked Cilantro Lime Salmon with Avocado Salsa
- Make sure to pat the salmon dry before adding the marinade to help it sear nicely.
- If you prefer a bit more heat, consider adding diced jalapeños to the salsa.
- Experiment with different herbs, like parsley or basil, in the salsa for added flavor.
Variation
You can substitute the salmon with other types of fish, such as trout or tilapia, while keeping the same marinade and salsa for a different twist.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to thaw them completely before cooking to ensure even cooking.
2. How can I tell if the salmon is cooked?
The salmon is cooked when it flakes easily with a fork and has an opaque color throughout.
3. Can I make the salsa ahead of time?
Yes, you can make the salsa a few hours in advance. Just keep it covered in the fridge to prevent the avocado from browning too much.
Baked Cilantro Lime Salmon with Avocado Salsa
Ingredients
For the Salmon
- 4 pieces salmon fillets (without skin)
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 1 tsp lime zest
- 1 Tbsp cilantro, chopped (leaves & stems are ok)
- to taste smoked paprika
- to taste salt
- to taste cracked black pepper
For the Avocado Salsa
- 1 large avocado, diced (or 2 small avocados)
- ½ cup cherry tomatoes, chopped
- ¼ cup red onion, finely diced
- 2 Tbsp cilantro, chopped (leaves & stems are ok)
- ½-1 lime juiced
- to taste salt
- to taste cracked black pepper
Method
Preparation
- Preheat your oven to 400°F and spray a baking dish with non-stick cooking spray.
- In a small bowl, mix the diced avocado, chopped tomatoes, red onion, and cilantro for the salsa. Squeeze lime juice over the mix and season with salt and black pepper to taste. Cover and refrigerate.
- Pat the salmon fillets dry with a paper towel. Place in the prepared baking dish.
- In a small bowl, whisk together olive oil, lime juice, lime zest, and chopped cilantro. Brush over each salmon fillet. Season with smoked paprika, salt, and black pepper to your liking.
Cooking
- Bake the salmon for 10-12 minutes or until cooked through and flakes easily with a fork.
Serving
- Serve the salmon immediately with the avocado salsa spooned over each fillet.