Citrus Salmon with Avocado Salsa
Wild-caught salmon is dry-rubbed with a brown sugar and paprika spice mixture, baked in the oven and then topped with a fresh avocado and orange salsa.
Servings 4
Calories 300kcal
Ingredients
- 4 salmon filets about 6 oz each
- 1 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tbsp light brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper optional
- 2 small oranges
- 1 avocado
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley finely chopped
- 1/2 tsp salt
- 1 tbsp fresh lime juice
- 1 tbsp honey
- 1/4 tsp cardamom
Instructions
- Peel, seed and section the oranges and chop. Peel, seed and chop the avocado.
- Add the chopped oranges and avocado to a bowl with the red onion, parsley, 1/2 teaspoon salt, lime juice, honey and cardamom. Salsa can be made up to one day ahead. Keep sealed in the refrigerator.
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper and place the salmon (skin side down) on the parchment paper.
- Whisk together the orange juice and olive oil and brush the tops of the salmon with it.
- In a clean bowl whisk together the brown sugar, garlic powder, smoked paprika, remaining 1/2 teaspoon of salt and cayenne pepper. Sprinkle the dry rub evenly over the salmon filets.
- Bake the fish for 12 - 15 minutes, until the internal temperature of the salmon reaches 145 degrees F.
- Remove the salmon from the oven and top with the avocado salsa to serve.
Nutrition
Calories: 300kcal