Salmon with Avocado Salsa
Elevate your dinner game with this vibrant and healthy Salmon with Avocado Salsa recipe! Perfectly seared salmon fillets boast a golden-crispy skin and are seasoned with a smoky blend of paprika, garlic, and pepper for a flavorful punch. The star of the dish, however, is the creamy, zesty avocado salsa—a refreshing medley of buttery avocados, juicy cherry tomatoes, tangy lime juice, and a touch of heat from optional jalapeño. This quick and easy recipe comes together in just 25 minutes, making it an ideal choice for a weeknight meal or an impressive dish for entertaining. Packed with omega-3s, fresh ingredients, and bold flavors, this salmon recipe is sure to become a favorite in your dinner rotation—satisfying, nutritious, and naturally gluten-free!
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on, about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 pieces ripe avocados
- 1 cup cherry tomatoes (halved)
- 0.25 cup red onion (finely diced)
- 2 tablespoons fresh cilantro (chopped)
- 1 piece lime (juice only)
- 1 piece jalapeño (deseeded and finely chopped, optional)
Instructions
Pat the salmon fillets dry with paper towels. Brush both sides with 1 tablespoon of olive oil.
In a small bowl, combine paprika, garlic powder, 1 teaspoon of salt, and black pepper. Sprinkle the seasoning mix evenly over the flesh side of the salmon fillets.
Heat a large non-stick skillet or grill pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
Place the salmon fillets skin-side down in the pan. Cook for 4-5 minutes without moving, until the skin is crispy and the salmon is mostly cooked through.
Carefully flip the fillets and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork. Remove from heat and set aside.
To prepare the avocado salsa, cut the avocados in half, remove the pits, and dice the flesh into small cubes. Place the diced avocado in a mixing bowl.
Add the cherry tomatoes, red onion, cilantro, lime juice, 0.5 teaspoon of salt, and the chopped jalapeño (if using) to the bowl. Gently mix to combine, being careful not to mash the avocado.
Adjust the salsa seasoning to taste, adding more lime juice or salt if needed.
Serve the salmon fillets immediately, topped generously with the avocado salsa.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 4.2 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1992 mg | 42% | |
*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.
