Salmon with Avocado Salsa
Zingy Baja Chili Lime coated salmon topped with a simple avocado salsa for a refreshing, healthy summer meal. This dish is incredibly easy to prepare, making it perfect for dinner on a busy night, yet nice enough for having people over for dinner. Plus, it’s low carb, dairy-free, and gluten-free, so our friends with dietary restrictions are able to enjoy it as well. And, if you aren’t a fan of salmon, simply sub with Sun-Land Boneless Skinless Chicken Breast (#5513).
Complete the meal with these easy sides!
Although this dish is filling as is, we think these sides go great:
- Simplot RoastWorks Flame-Roasted Sweet Corn & Jalapeno Blend (#1984)
- Flav-R-Pac Riced Cauliflower (#2743)– for a low carb option
- Simplot Exotic Grains & Fire Roasted Vegetables (#1690)
Zingy Baja Chili Lime coated salmon topped with a simple avocado salsa for a refreshing, healthy summer meal.
Salmon with Avocado Salsa
Ingredient:
- 1 pack Pacific Seafood Wild-Caught Sockeye Salmon (#2239)
- Baja Chili Lime Seasoning (#7664), to taste
- 1 Tbsp BBF Avocado Oil (#3516)
- 2 1/2 cup Simplot Avocado Dices (#1645), thawed in the fridge overnight
- 3 small roma tomatoes, diced, optional
- 2 Tbsp SupHerb Farms Fresh Frozen Cilantro (#1921)
- 1 Tbsp diced red onion
- Juice of 1 lime
- Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028) to taste
Instructions:
- First, pat the thawed salmon portions dry with a paper towel. Then, generously season the fillets with Baja Chili Lime Seasoning.
- Then, heat the oil in a Zyliss Frying Pan. Place the salmon, skin side up, in the pan and cook for 4 to 5 minutes. Flip, and cook for 4 to 5 minutes more, or until cooked through and flaky.
- Meanwhile, prepare the salsa by combining the avocado, tomato, cilantro, red onion, lime juice, salt, and pepper.
- To serve, add a scoop of salsa onto each salmon portion. Serve over a bed of cilantro lime rice, if desired.
Adapted from: https://www.dinneratthezoo.com/salmon-with-avocado-salsa/
Try these tasty salmon recipes:
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