Cumin Crusted Salmon with Guacamole
Elevate your weeknight dinners with this bold and flavorful Cumin Crusted Salmon with Guacamole—a perfect balance of smoky spice and creamy freshness. This quick and easy recipe features juicy salmon fillets coated in a fragrant blend of ground cumin, paprika, and garlic powder, then seared to crispy perfection in a hot skillet. Paired with a zesty homemade guacamole made from ripe avocados, lime juice, and a kick of jalapeño, each bite is a celebration of vibrant, Southwestern-inspired flavors. Ready in just 25 minutes, this dish is not only packed with protein and healthy fats but also makes an eye-catching centerpiece for any meal. Serve it with a side of warm tortillas or a crisp salad for a truly unforgettable dining experience! Keywords: cumin crusted salmon, guacamole recipe, healthy salmon dinner, quick weeknight meal, Southwestern recipes.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on)
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Ripe avocados
- 2 tablespoons Lime juice
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Cilantro (chopped)
- 1 piece Jalapeño (seeded and minced)
- 1 piece Tomato (deseeded and chopped)
- 0.5 teaspoon Salt (for guacamole)
Instructions
Pat the salmon fillets dry with paper towels and place them skin-side down on a clean surface.
In a small bowl, mix the ground cumin, paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over the flesh side of the salmon fillets.
Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.
Place the salmon fillets skin-side down in the hot pan and cook for 4-5 minutes until the skin is crispy and golden brown.
Carefully flip the fillets and cook for another 3-4 minutes, or until the salmon reaches your desired doneness. Remove from the heat and set aside.
To make the guacamole, scoop the avocado flesh into a medium mixing bowl and mash it with a fork until smooth but slightly chunky.
Add the lime juice, chopped red onion, cilantro, minced jalapeño, tomato, and salt to the avocados. Mix well to combine.
Taste the guacamole and adjust seasoning if needed.
Serve the cumin-crusted salmon fillets with a generous scoop of guacamole on the side.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 7.1 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 160 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3450 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
