Print

Avocado Salmon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Avocado Salmon pairs tender, flaky seasoned salmon with a cool and creamy avocado topping flavored with lime, cilantro, tomato, red onion, and garlic. It is a fresh, satisfying meal that comes together in about 30 minutes.

Ingredients

  • 4 salmon fillets, about 6 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 2 ripe avocados, diced
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 small tomato, diced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Lime wedges, for serving
  • Fresh cilantro, for serving
  • Cooked rice or quinoa, optional, for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet or baking dish with parchment paper.
  2. Pat the salmon fillets dry with paper towels and arrange them on the prepared baking sheet.
  3. Drizzle the salmon with 1 tablespoon olive oil and 1 tablespoon fresh lime juice.
  4. Combine the garlic powder, smoked paprika, cumin, salt, and black pepper in a small bowl, then season the salmon evenly with the mixture.
  5. Bake for 10 to 14 minutes, depending on the thickness of the fillets, until the salmon flakes easily and reaches the desired doneness.
  6. While the salmon cooks, combine the diced avocado, red onion, cilantro, and tomato in a medium bowl.
  7. Add 1 tablespoon lime juice, 1 tablespoon olive oil, minced garlic, salt, and black pepper.
  8. Gently toss the avocado mixture without mashing the avocado. Taste and adjust the lime juice or salt as desired.
  9. Remove the cooked salmon from the oven and let it rest for a couple of minutes.
  10. Spoon the avocado mixture generously over each salmon fillet and serve immediately with lime wedges, fresh cilantro, and rice or quinoa if desired.

Notes

  • Cooking time varies depending on the thickness of the salmon. For food safety, salmon can be cooked to an internal temperature of 145°F (63°C).
  • Prepare the avocado topping close to serving time and coat it well with lime juice to help minimize browning.
  • For a spicy variation, add diced jalapeño to the avocado topping or season the salmon with cayenne pepper.
  • For a tropical variation, add diced mango or pineapple to the avocado mixture.
  • For a Mediterranean variation, substitute parsley for cilantro and add cucumber, cherry tomatoes, and crumbled feta.
  • Store leftover salmon and avocado topping separately. Refrigerate the salmon for up to 3 days and use the avocado topping within 1 day for the best quality.
  • Reheat salmon gently in a covered baking dish at 300°F (150°C) until warmed through.
  • Do not reheat the avocado topping; add it cold or at room temperature after warming the salmon.

Nutrition

Find it online: https://thefamilycooking.com/avocado-salmon-recipe/