Cilantro Lime Salmon Avocado Salsa (Print Version)
# Ingredients:
→ For the salmon
01 -
4 salmon fillets (without skin)
02 -
2 Tbsp olive oil
03 -
2 Tbsp lime juice
04 -
1 tsp lime zest
05 -
1 Tbsp cilantro, chopped (leaves & stems are ok)
06 -
Smoked paprika, to taste
07 -
Salt, to taste
08 -
Cracked black pepper, to taste
→ For the avocado salsa
09 -
1 large avocado, diced (or 2 small avocados)
10 -
½ cup cherry tomatoes, chopped
11 -
¼ cup red onion, finely diced
12 -
2 Tbsp cilantro, chopped (leaves & stems are ok)
13 -
½-1 lime, juiced
14 -
Salt, to taste
15 -
Cracked black pepper, to taste
# Instructions:
01 -
Preheat oven to 200°C (400°F) and spray a baking dish with non-stick cooking spray.
02 -
In a small bowl, combine diced avocado, chopped cherry tomatoes, finely diced red onion, and chopped cilantro. Squeeze fresh lime juice over the mixture and season with salt and black pepper to taste. Adjust seasonings as needed, then cover and refrigerate while preparing the salmon.
03 -
Pat salmon fillets dry with paper towels to remove excess moisture and place in the prepared baking dish.
04 -
Whisk together olive oil, lime juice, lime zest and chopped cilantro in a small bowl. Brush the mixture evenly over each fillet, then season with smoked paprika, salt and black pepper to taste.
05 -
Bake salmon for 10-12 minutes or until cooked through and easily flakes with a fork.
06 -
Serve salmon fillets immediately topped with generous spoonfuls of the avocado salsa.
# Notes:
01 -
The salmon is done when it reaches an internal temperature of 63°C (145°F) and flakes easily with a fork.
02 -
For best results, allow salmon to rest at room temperature for 10 minutes before cooking.