Baked Salmon with Avocado Salsa
Easy baked salmon brushed with olive oil, lime, coriander and paprika, baked at 200 °C (400 °F) for 10–12 minutes and topped with a fresh avocado, tomato and red onion salsa. Gluten-free and ready in 25 minutes.
Full nutrition and a quick grocery list are in the Vegochef app. See this recipe's protein, vitamins and minerals, change the servings, and add every ingredient to your grocery list in one tap.
Ingredients
Main ingredients
- 200 g Salmon
- ½ Lime
- 5 g Fresh coriander
- ½ Avocado
- 80 g Cherry tomatoes
Seasonings and other
- 1 tbsp Olive oil
- ½ tsp Paprika powder
- a pinch Salt
- ¼ tsp Black pepper
- ¼ small Red onion
Instructions
- Prepare the Oven and Salmon
Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil. Pat the salmon fillet dry with a paper towel and place it in the prepared dish. In a small bowl, whisk together olive oil, a squeeze of lime juice, and chopped fresh coriander. Brush the mixture over the salmon and season with paprika, salt, and black pepper.
- Bake the Salmon
Place the baking dish in the oven and bake for 10–12 minutes until the salmon is cooked through and flakes easily with a fork.
- Prepare the Avocado Salsa and Serve
While the salmon bakes, dice the avocado, cherry tomatoes, and red onion, then combine them in a bowl with chopped coriander. Squeeze the remaining lime juice over the mixture and season with salt and pepper. Mix gently. Once the salmon is ready, serve it topped with the fresh avocado salsa. Enjoy immediately.
Tips for the best baked salmon with avocado salsa
- Pat the salmon dry before seasoning so the topping sticks and it bakes evenly.
- Check it at 10 minutes: salmon is done when it flakes easily with a fork and is opaque in the middle. US guidance says 63 °C (145 °F).
- Thicker fillets need a few more minutes; thin ones a few less.
- Make the salsa while the salmon bakes so everything is ready together.
Variations
- Honey garlic: brush with honey, soy sauce and garlic instead of lime and coriander.
- Lemon herb: use lemon, dill and parsley.
- Sheet pan: roast vegetables on the same tray for 15 minutes before adding the salmon.
- Other fish: trout or cod work too; cod needs a little less time.
Storing
Leftover salmon keeps 2–3 days in the fridge. Eat it cold in salads or bowls, or reheat gently. Make the salsa fresh.
Frequently asked questions
How long do you bake salmon at 400 °F (200 °C)?
About 10–12 minutes for a fillet about 2.5 cm (1 in) thick, until it flakes easily with a fork.
Should I bake salmon covered or uncovered?
Uncovered, so the top cooks evenly and doesn't steam.
Do you bake salmon skin side down?
Yes, if it has skin. The skin protects the flesh and peels off easily after baking.
Is salmon good for you?
Salmon is one of the best food sources of the omega-3 fats EPA and DHA, and it's low in mercury.
