Dinner · Fish
Salmon with Grapefruit Avocado Salsa
Roasted salmon topped with a fresh salsa of grapefruit, avocado, lime and cilantro.
⏱ 29 min (15 min prep, 14 min cooking)
🍽 Serves 4 · 1 fillet with salsa
quick
gluten freedairy free
ContainsFish. Check the labels on what you buy; brands differ.
Ingredients
Salmon
- 4 fillet Salmon fillets, about 6 ounces each
- 1 tbsp Olive oil
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- ½ tsp Chili powder
Salsa
- 1 Grapefruit, segmented and chopped
- 1 Avocado, diced
- ¼ Red onion, finely diced
- ½ Jalapeño pepper, seeded and minced (optional)
- ¼ cup Fresh cilantro, chopped
- 1 Lime, juiced
- ⅛ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, parchment, instant-read thermometer, mixing bowl.
- Heat the oven to 425°F and line the baking sheet with parchment.
- Set the salmon skin side down on the sheet. Rub with the oil and sprinkle with salt, pepper and chili powder.
- Roast 12 to 14 minutes, until the fish flakes easily and a thermometer in the thickest part reads 145°F.
- While it roasts, gently stir together the grapefruit, avocado, onion, jalapeño (if using), cilantro, lime juice and salt.
- Spoon the salsa over the salmon to serve.
🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadChop the onion and section the grapefruit up to 1 day ahead. Add the avocado just before serving.
↺ LeftoversFlake cold leftover salmon over greens for lunch, or reheat to 165°F.
🧒 With kidsCheck for bones by running a finger along the fillet before serving young children.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.