FOR THE SALMON: – 4 (6-ounce) salmon fillets skin on or off – 2 tablespoons extra-virgin olive oil – 2 cloves garlic chopped, about 2 teaspoons – Zest and juice of 1 small lime about 1/2 teaspoon zest and 2 tablespoons juice – 1 teaspoon kosher salt – 1/2 teaspoon freshly ground black pepper – Steamed cauliflower rice optional for serving FOR THE AVOCADO SALSA: – 2 ripe avocados peeled, pitted, and cut into a rough dice – Juice of 1 lime about 1 1/2 tablespoons – 4–6 dashes hot sauce to taste – 1 clove garlic finely minced or grated – 1/2 teaspoon kosher salt – 1/4 teaspoon freshly ground black pepper – 2 tablespoons finely chopped fresh cilantro plus additional for serving – 1 medium tomato seeded and small-diced, or 1 cup halved cherry or grape tomatoes
1
Line a large rimmed baking sheet with aluminum foil or parchment paper. Arrange the salmon fillets in the center of the sheet.
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2
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3
Drizzle and brush generously over the salmon. (You will have some run off and down the sides, but brush what you can onto the fish.)
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4
Bake until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees F, about 16 to 20 minutes.* Cover and let rest 3 minutes.
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5
In a large bowl, stir together the avocado, lime juice, hot sauce, garlic, salt, pepper, and cilantro. With a fork, gently crush pieces of the avocado and stir.
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6
Transfer the salmon to serving plates. Serve hot, topped with avocado salsa and a sprinkle of fresh cilantro.
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