Citrus-Herb Pan-Seared Salmon with Avocado Salsa
Nutritional Information
Fresh salmon seared until crispy and finished with a bright avocado, tomato and herb salsa. Whole-food fats come from the salmon and avocado; no processed oils or dressings.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh wild salmon fillet
- ½ whole ripe avocado, diced
- 1/2 cup cherry tomatoes, quartered
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped shallot (optional)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 pinch sea salt
- 1 cup mixed baby greens (for serving)
Pat the salmon dry and season with sea salt and black pepper. Heat a heavy skillet over medium-high heat. Place the salmon skin-side down and cook until skin is crisp and salmon releases naturally from the pan, about 5–6 minutes. Flip and cook another 2–3 minutes until just cooked through.
While salmon cooks, gently toss diced avocado, cherry tomatoes, parsley, shallot (if using) and lemon juice in a bowl. Season lightly with salt and pepper.
Serve salmon over baby greens and top with avocado salsa. Spoon any pan juices over the fish for extra flavor.
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