Description
A vibrant baked salmon dish paired with a creamy avocado salsa, rich in omega-3 fatty acids and healthy fats.
Ingredients
Scale
- 2 lbs salmon with skin on (whole or cut into fillets)
- 2 tbsp canola oil
- 1 tsp salt (more or less to taste)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1 lime (zest only)
- 2 ripe avocados
- 1 corn on the cob
- 1/2 small red onion
- 2 tbsp minced fresh cilantro
- 1 lime (juice only)
- 1/2 tsp chili powder
- 1 tsp cumin
- Salt to taste
Instructions
- Boil water for corn while preparing salmon. Add salt and corn on the cob. Cook for 6-8 minutes, then carefully take it out to cool.
- Preheat your oven to 425°F and line a baking sheet with aluminum foil.
- Mix all seasoning ingredients in a bowl.
- Pat salmon dry and season generously with the seasoning mix.
- Spread oil on the baking sheet, place salmon on it, and bake for 20-24 minutes depending on thickness.
- For the avocado salsa: Once corn is cool, cut kernels off the cob. Cut avocados in half, remove the seed, dice the meat, and add to a bowl.
- Add remaining salsa ingredients and mix gently.
- Serve avocado salsa generously over baked salmon.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible; wrap tightly and reheat at a low temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg