Oven Baked Salmon with Citrus Avocado Salsa
This recipe for Oven Baked Salmon with Citrus Avocado Salsa is my new favorite weeknight meal. Heart-healthy eating has never been as pretty, delicious, or easy! Made with fewer than 10 ingredients in less than 30 minutes, this is a salmon recipe that even novices can master.
Why You’ll Love This Recipe
When you want a healthy, filling meal, turn to this easy salmon recipe. This spring-produce-packed one-pan meal makes a healthy and satisfying weeknight dinner. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.
How To Make Oven Roasted Salmon
Make Citrus Avocado Salsa: In a medium bowl combine avocado, lime juice, orange, cucumber, onion, jalapeño, cilantro and 1/4 teaspoon of the salt and set aside.
Season Fish: Heat broiler. Season salmon with remaining 1/4 teaspoon salt.
Broil Salmon: Arrange fillets on a lightly greased foil-lined rimmed baking sheet. Broil salmon 4 inches from heat source until cooked through, 8 to 10 minutes.
Plate & Enjoy: To serve, place fillets on a platter and top with salsa.
- Wait until after the salmon cooks to remove the skin. If you’re not a fan of skin on your fish, I hear you. However, instead of struggling to remove it before you cook it, wait until the salmon is done; it’ll peel off like a dream if you do!
- Make sure your fillets are evenly sized. Much like cutting veggies for soups or roasting, you want to make sure that your ingredients are prepped in a uniform fashion. This will prevent you from overcooking some parts or undercooking others. The salmon fillets should be roughly the same thickness and width.
- Be ready to peel your cucumber if needed. Depending on the type of cucumber you purchase, the skin can sometimes be thick and kind of waxy. If this is the case, just use a vegetable peeler to remove the skin before cutting it lengthwise to remove the seeds and chopping it.
Frequently Asked Questions
Absolutely! I love the flavor and wide availability of salmon, but this tasty citrus avocado salsa will also pair beautifully with tilapia, cod, or any type of fish you please.
Since avocado has a tendency to oxidize and turn brown over time, I don’t recommend adding it to the salsa until you are ready to serve. That said, you can easily assemble the rest of the ingredients up to 24 hours in advance.
You sure can! Just be careful when you’re eating, as steaks will have more bones to look out for.
I like to use gentle pressure from either my fingers or the back of a fork, pressing on one of the lines of the salmon. If it starts to flake and separate easily, it’s ready to go!
More Heart-Healthy Eats
If you tried my recipe for this Heart-Healthy Oven-Roasted Salmon with Citrus Avocado Salsa, please be sure to let me know how it turned out by rating and reviewing it below!
Heart-Healthy Oven-Roasted Salmon with Avocado Citrus Salsa
- 1 avocado, halved, pitted, peeled, and diced
- 3 tablespoons fresh lime juice
- 1 navel orange, peeled and diced
- 1/2 cup cucumber, seeded and diced
- 1/4 cup scallions, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon salt, divided
- 4 (2-ounce) skinless salmon fillets
- In a medium bowl combine avocado, lime juice, orange, cucumber, onion, jalapeño, cilantro and 1/4 teaspoon of the salt and set aside.
- Heat broiler.
- Season salmon with remaining 1/4 teaspoon salt.
- Arrange fillets on a lightly greased foil-lined rimmed baking sheet.
- Broil salmon 4 inches from heat source until cooked through, 8 to 10 minutes.
- To serve, place fillets on a platter and top with salsa.
- Recipe inspired by saboreaunohoy.com
- Feel free to swap in tilapia, cod, or any other type of fish that you like.
- Salsa can be made (without avocado) up to 24 hours in advance. Before plating, add the avocado and toss well.
Photography by Jenna Sparks