Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
- 4 (6-ounce) Salmon filets
- Salt and black pepper, to taste
- 1 tablespoon Olive oil
- 1 Avocado, diced
- 1/2 Red onion, diced
- 1/2 Jalapeño, seeded and finely diced
- 1/4 cup Chopped fresh cilantro
- 2 tablespoons Fresh lime juice
Instructions
- Preheat the oven to 375°F.
- Season salmon filets with salt and black pepper to taste.
- Heat olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets in the skillet, skin side down, and cook for 2-3 minutes until the skin is crispy.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the salmon is cooked.
- While the salmon is baking, prepare the avocado salsa. Combine diced avocado, red onion, jalapeño, cilantro, and lime juice in a medium bowl—season with salt and black pepper to taste.
- When the salmon is done, remove the skillet from the oven and let it cool for a few minutes.
- To serve, top each salmon filet with a generous spoonful of avocado salsa.
Nutrition Facts
Calories: 390 kcal
Total Fat: 26g
Total Carbohydrates: 9g
Dietary Fiber: 6g
Sugars: 1g
Protein: 31g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Baked Salmon with Avocado Salsa
If you have any leftover baked salmon with avocado salsa, store it in an airtight container in the refrigerator for 2-3 days. To keep the avocado salsa fresh, squeeze some lime juice over it before storing it.