Roasted Salmon with Avocado Topping

You'll be hooked on this light and fresh-tasting dish!

Sautéing the salmon works equally well for this colorful dish.

Serves 4


Grapeseed oil
2 pounds salmon fillets
2 avocados
2 to 3 tablespoons fresh lime juice
1 tablespoon chopped garlic
2 to 3 tablespoons chopped red onion
Hot pepper sauce
2 tablespoons finely sliced scallion greens
1 teaspoon chopped fresh cilantro
Freshly milled black pepper (optional)


Preheat the oven to 425°F.

Lightly oil the salmon fillets and bake for 8 to 10 minutes. Remove from the oven and let cook for 2 minutes.

Meanwhile, peel and chop the avocados. Toss with the lime juice, garlic, onion, a dash of hot sauce, scallions, and cilantro. Season with salt and pepper, if desired. Place the fillets on a serving dish and spoon 2 tablespoons of the avocado mixture over each piece. Pass any extra avocado topping separately.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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