Salmon Avocado Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Season evenly with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika.

Cook salmon (pan-sear)

Heat a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add a thin film of oil if needed. Place salmon skin-side up (if skin-on) into the pan and cook without moving for 3–4 minutes until a golden crust forms. Flip carefully and reduce heat to medium. Cook another 3–4 minutes for medium (internal temp ~125–130°F / 52–54°C) or longer to desired doneness. If fillets are thicker than 1 inch, add 1–2 minutes per side. Squeeze half a lemon over the salmon during the last minute of cooking.

Rest

Transfer salmon to a plate and let rest for 3–4 minutes. Resting lets juices redistribute and finishes carryover cooking.

Prep ingredients

While the salmon cooks, halve the avocados, remove pits and scoop flesh into a bowl. Cut grape tomatoes in half, finely dice the red onion, chop cilantro, and finely chop and seed the jalapeño if using.

Assemble salsa

Gently mash the avocado with a fork leaving some chunks. Add halved tomatoes, 1/4 cup diced red onion, 2 tbs chopped cilantro and the jalapeño. Add the juice of 1 lime, 1 tsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine so avocado holds some texture. Taste and adjust seasoning with more lime or salt if needed.

Divide mixed greens or cooked rice/quinoa among 4 plates if using. Place a salmon fillet on each bed (or directly on plate). Spoon generous portions of avocado salsa over each fillet. Garnish with lemon or lime wedges and remaining cilantro. Serve immediately.