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.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 2g
Notes
To store leftovers, place salmon and salsa in separate airtight containers. Salmon can be kept in the fridge for up to 3 days, while the avocado salsa is best eaten fresh.
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