Roasted Salmon with Avocado Salsa

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Roasted Salmon with Avocado Salsa

Course: Dinner, Lunch
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350, Under 400, Under 450, Under 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 0-5g
Servings: 2 servings
Calories: 348kcal


  • 12 ozs Salmon Filet
  • 1 tsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice (divided)
  • 1/2 tsp Sea Salt (divided)
  • 1/2 tsp Garlic Powder
  • 1/2 Avocado (chopped)
  • 1 tbsp Red Onion (diced)


  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • Coat the salmon fillets with olive oil, 1/2 of the lemon juice, 1/2 of the sea salt, and garlic powder. Place the fillets on the prepared baking sheet. Bake for 14 to 16 minutes or until cooked through.
  • In the meantime, in a medium bowl, mix together the chopped avocado, red onion, and the remaining lemon juice and salt.
  • Divide salmon between serving plates. Top them with avocado salsa and enjoy.


  • Leftovers

    Refrigerate the salmon in an airtight container for up to two to three days. Avocado salsa is best made fresh just before serving.
  • Serving Size

    One serving is equal to approximately six ounces of salmon and 1/3 cup avocado salsa.
  • More Flavor

    Add oregano to salmon seasoning and chopped cilantro to the salsa.


Calories: 348kcal | Carbohydrates: 6g | Protein: 35g | Fat: 20g | Cholesterol: 94mg | Sodium: 669mg | Fiber: 4g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 2mg

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