Salmon with Avocado Salsa (Print Version)
# Ingredients:
→ Salmon
01 -
1 large salmon filet (roughly 2.5 pounds), leave the skin on while cooking
02 -
1 tablespoon blackened seasoning
03 -
2 tablespoons olive oil
→ Avocado Corn Salsa
04 -
One can of sweet corn (15.25 ounces), drained
05 -
1 medium avocado, diced after peeling and removing the pit
06 -
1 diced Roma tomato
07 -
A quarter cup of cilantro, finely chopped
08 -
1 jalapeno pepper, remove seeds and chop
09 -
1 tablespoon minced garlic
10 -
Half a red onion (around 1 cup), finely chopped
11 -
1 tablespoon diced green onion
12 -
Half a teaspoon of salt
13 -
1 tablespoon of lime juice (use half a lime)
14 -
Lime wedges for serving
# Instructions:
01 -
Turn your oven on to 400°F and set the rack in the middle. Cover a baking sheet with some foil. If you're keeping the skin, spray the foil with non-stick spray, or skip spraying to make it stick (easier to peel off later).
02 -
Put the salmon skin-side down on the foil-lined sheet. Pour some olive oil over it and rub the blackened seasoning to spread evenly. Bake it for 16-20 minutes until flaky. If you want it medium, aim for 130°F inside.
03 -
Combine the avocado chunks, drained corn, tomato, jalapeno, red onion, green onion, cilantro, minced garlic, salt, and lime juice in a big bowl. Stir everything together and chill it in the fridge while the fish bakes.
04 -
When the salmon's cooked, spoon the cold salsa on top. Add a squeeze of lime juice over the salsa if you'd like. Slice into portions and enjoy!