| Course | Main Dish |
|---|---|
| Cuisines | American |
| Cooking Methods | Baking |
| Diets | Dairy Free, Egg Free, Gluten Free, Low Carb, Nut Free, Paleo, Refined Sugar Free, Whole 30 |
| Main categories | Everyday Food, Low Calorie, Training Athlete |
| Main Ingredient | Fish |
| Recipe Author | Jenn Tidwell |
Oven Baked Salmon with Mango Avocado Salsa
Serves: 10 x 6 oz salmon and 1/3 cup salsa each
This nutrient dense dish is not only delicious, but quick and easy to prepare. The salsa goes great with other fish as well as chicken.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 x 6 oz salmon and 1/3 cup salsa each
Cook Times
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Vegetable PeelerIngredients
- 60 ounce salmon filet
- 1 tablespoon avocado oil
- 2 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Papaya Salsa
- 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
- 1 cup avocado seeded and diced
- 1 jalapeno finely chopped
- ¼ cup fresh cilantro chopped
- ½ cup red onion diced
- 3 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt more or less to taste
Instructions
- Preheat oven to 400 degrees.
- Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
- Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees.
- In a small bowl combine all the ingredients for the salsa.
- Serve fish topped with salsa.
- Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.
Reheating/Serving Instructions
Heat fish in microwave on medium power until warm. Salsa can be stored in the refrigerator, in a air tight container, with plastic wrap pressed against the surface to prevent oxidation.
Oven Baked Salmon with Mango Avocado Salsa
$30.00 cooking fee
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