Description
Delicious seared salmon topped with fresh tomato avocado salsa, perfect for a healthy meal.
Ingredients
Scale
- 4 salmon fillets (6-oz size, skin on)
- 2 cups (about 2 medium) avocados, cubed
- 1 cup cherry tomatoes, halved
- 1 ½ tablespoons shallots, diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon extra virgin olive oil
- ½ teaspoon serrano chile, diced
- 1 teaspoon fresh squeezed lime juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Step 1: Preheat Your Oven: Heat the oven to 425°F (218°C) to ensure even cooking of the salmon for a flaky texture.
- Step 2: Room Temperature Salmon: Remove the salmon from the refrigerator about 15 minutes before cooking to allow it to come to room temperature, promoting even cooking without overcooking the exterior.
- Step 3: Prepare the Salsa: In a mixing bowl, combine the cubed avocados, halved cherry tomatoes, chopped cilantro, diced serrano chile, and diced shallots. Whisk together the fresh lime juice with salt and black pepper, then drizzle over the salsa ingredients. Gently stir to combine, taking care to keep the avocado intact.
- Step 4: Season the Salmon: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper to enhance the flavor.
- Step 5: Heat the Skillet: Place an oven-safe skillet over medium-high heat. When the skillet is hot, add the extra virgin olive oil. To ensure the pan is ready, splash a few drops of water; they should sizzle immediately.
- Step 6: Sear the Salmon: Place the salmon fillets skin side down in the skillet. Gently press each fillet down to achieve a good sear. Cook for 3 to 4 minutes, watching for the edges to turn golden brown, which indicates it is time to flip. If the salmon sticks to the pan, wait longer until a crust forms.
- Step 7: Finish in the Oven: Flip the salmon and transfer the skillet to the preheated oven. Bake for 2 to 3 minutes more. The salmon should flake easily and reach an internal temperature of about 125°F (52°C) for medium doneness.
- Step 8: Rest and Serve: Remove the skillet from the oven. Let the salmon rest for 5 minutes to allow juices to redistribute, resulting in tender fish. Serve the salmon fillets topped with the fresh tomato avocado salsa.
Notes
- Room Temperature: Store cooked salmon in an airtight container at room temperature for up to 6 hours. Consume promptly for safety.
- Refrigeration: Cool salmon before sealing in an airtight container. Refrigerate at 40°F (4°C) or below for up to 3 days to maintain texture and flavor.
- Freezing: Wrap the salmon tightly in plastic wrap, then place in a freezer-safe container. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Salmon Searing: Ensure the skillet is properly heated before adding salmon; a sizzling sound upon water drop test indicates readiness. Press fillets gently to avoid curling and ensure even contact with the pan.
- Doneness Checks: Use an instant-read thermometer to check internal temperature; 125°F (52°C) ensures moist medium doneness. If salmon is sticking or tearing, allow an extra minute for crust formation before flipping.
- Texture: Letting salmon rest after cooking allows juices to redistribute and keeps it tender and moist.
- Reheat salmon gently in a low oven or skillet until warmed through to avoid drying out, preferably at 275°F (135°C) for 5-10 minutes, monitoring closely.
- Serve alongside quinoa or a spinach salad tossed with citrus vinaigrette. Grilled asparagus or roasted Brussels sprouts complement this dish well.
- Use as a topping for grain bowls or lettuce wraps, or transform leftovers into salmon tacos or mixed green salads.
- Enhance with a drizzle of lime crema or balsamic glaze and garnish with extra cilantro or avocado slices.
- Replace serrano chile with milder jalapeño or omit for no heat.
- Swap shallots with diced red onion or green onion to suit taste preferences.
- Try varying tomatoes; Roma or heirloom tomatoes provide different texture and flavor profiles.
- Select salmon fillets that are firm with bright pink color and no fishy odor. Copper River or wild-caught examples offer robust flavor.
- Use ripe but firm avocados that yield slightly under gentle pressure to avoid mushy salsa.
- Choose ripe, juicy tomatoes for vibrant flavor but firm enough to hold shape when halved.
- Fresh-squeezed lime juice improves brightness and depth compared to bottled alternatives.
- Fresh cilantro should be bright green with no wilting or dark spots for best flavor and appearance.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg