Description
A flavorful dish combining succulent baked salmon and creamy avocado chimichurri, perfect for family dinners and special occasions.
Ingredients
Scale
- 4 salmon fillets (without skin)
- 2 Tbsp olive oil
- 2 Tbsp lime juice
- 1 Tbsp cilantro, chopped
- Smoked paprika, to taste
- Salt & black pepper, to taste
- 1 small avocado
- ½ cup cilantro, roughly chopped
- ¼ cup parsley, roughly chopped
- 3 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp red pepper flakes
- Cracked black pepper, to taste
Instructions
- Make the Avocado Chimichurri: In a food processor, combine avocado, cilantro, parsley, garlic, olive oil, red wine vinegar, lime juice, salt, and red pepper flakes. Blend until smooth but still slightly chunky. Refrigerate until ready to serve.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Place in a greased baking dish. Whisk olive oil, lime juice, and chopped cilantro; brush over fillets and season with smoked paprika, salt, and black pepper.
- Bake: Bake for 10-12 minutes, or until cooked through and flakes easily.
- Serve: Serve the salmon warm, topped with avocado chimichurri.
Notes
Pair with quinoa and roasted asparagus or a fresh arugula salad for a complete meal. Leftovers can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg