Seared Salmon with Tomato Avocado Salsa
A simple and flavorful salsa tops a perfectly seared then finished in the oven salmon!
Servings 4
Calories 402kcal
Equipment
Ingredients
Salsa
- 2 cups avocado cubed
- 1 cup cherry tomatoes halved
- ½ teaspoon serrano chile diced
- 1 ½ tablespoons shallots diced
- 2 tablespoons cilantro chopped
- 1 teaspoon lime juice fresh squeezed
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Salmon
- 4 salmon fillets 6-oz size, skin on,
- 1 tablespoon extra virgin olive oil
- salt and pepper
Instructions
- Preheat the oven to 425°F. Bring the salmon out of the fridge to come to room temperature (15 minutes before you plan to cook it.
- Place the avocados, tomatoes, cilantro, serrano pepper and shallots in a bowl. Whisk together the lime juice with the salt and pepper and drizzle over the salsa ingredients. Stir gently to combine.
- Pat the salmon dry and sprinkle with salt and pepper on both sides.
- Place an oven safe skillet over medium high heat and when hot add the olive oil. Place the salmon fillets skin side down (pressing on them to get a good sear.) Cook for 3-4 minutes, then flip them and place the skillet in the oven. Cook in the oven for 2-3 minutes or until desired degree on doneness.
- Remove the salmon from the oven and let it rest for 5 minutes. Serve topped with the salsa.
Notes
Can increase or decrease the amount of peppers if you like it more or less hot.
This salsa is so good, sometimes I double the recipe for the salsa!
Nutrition
Calories: 402kcal | Carbohydrates: 9g | Protein: 36g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 94mg | Sodium: 230mg | Potassium: 1295mg | Fiber: 5g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 2mg