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Salmon with Avocado Salsa Recipe

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4.2 from 82 reviews

This vibrant Salmon with Avocado Salsa recipe features perfectly seasoned, roasted salmon fillets paired with a fresh and zesty avocado salsa. The salsa combines grilled corn, ripe avocados, cherry tomatoes, red onion, jalapeño, garlic, cilantro, lime juice, and olive oil for a bright and flavorful complement that enhances the rich salmon. This dish is a healthy, colorful, and easy-to-prepare meal perfect for any occasion.

Ingredients

For the Salmon:

  • 3 pounds salmon fillet, skin-on
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons taco seasoning

For the Avocado Salsa:

  • 2 ears fresh corn, grilled
  • 1 cup cherry tomatoes, quartered
  • 2 avocados, diced
  • ¼ red onion, finely diced
  • ½ jalapeño, seeded and diced
  • 1 clove garlic, grated
  • ½ cup cilantro, roughly chopped
  • 2 limes, juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt, or more to taste

Instructions

  1. Prepare the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillet skin-side down on a baking sheet lined with parchment paper or foil. Drizzle the olive oil evenly over the salmon then sprinkle the kosher salt and taco seasoning all over the top. Rub gently to coat the fish evenly with the seasoning.
  2. Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for about 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest for a few minutes.
  3. Grill the Corn: While the salmon is baking, heat a grill or grill pan over medium-high heat. Grill the corn ears until charred on all sides, about 7-10 minutes, turning occasionally. Once cooled slightly, cut the kernels off the cob and transfer to a mixing bowl.
  4. Make the Avocado Salsa: To the bowl with grilled corn, add the quartered cherry tomatoes, diced avocados, finely diced red onion, seeded and diced jalapeño, grated garlic clove, and chopped cilantro. Pour in the lime juice and olive oil, then sprinkle with kosher salt. Gently toss all ingredients together until well combined. Adjust seasoning if needed.
  5. Serve: Plate portions of baked salmon and top or serve alongside with generous spoonfuls of the fresh avocado salsa. Enjoy immediately for the best flavor and texture.

Notes

  • Use fresh, high-quality salmon for the best flavor and texture.
  • If you don’t have access to a grill, you can roast the corn in the oven or use canned corn as a substitute.
  • Adjust the heat of the salsa by adding more or less jalapeño according to your spice preference.
  • This dish pairs well with rice, quinoa, or a simple green salad for a complete meal.
  • Leftover avocado salsa can be stored in the refrigerator for up to one day but is best served fresh.

Find it online: https://recipethrive.com/salmon-with-avocado-salsa-recipe/