Mediterranean Salmon Avocado Boats
Nutritional Information
Roasted skin-on salmon nestled into halved avocados and finished with lemon and fresh parsley. Whole-food fats come from the salmon and avocado — no added oils. A keto-forward, simple dinner for two.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs skin-on salmon fillet (split into 2 portions)
- 2 eachs ripe avocados, halved and pitted
- 1 cup baby spinach, roughly chopped
- 1 each lemon (zest + juice)
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon sea salt (optional)
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 425°F (220°C). Place salmon portions skin-side down on a baking sheet lined with parchment or a silicone mat. Season salmon with salt, pepper and lemon zest.
Roast salmon 10–12 minutes until just cooked through and flakes easily; skin will crisp and render fat.
While salmon roasts, arrange avocado halves on plates and toss spinach with a squeeze of lemon juice and a pinch of salt.
Break each cooked salmon portion into large flakes and spoon into avocado hollows atop the spinach. Scatter parsley, finish with a final squeeze of lemon, and serve immediately.
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