Baked Salmon with Avocado Salsa
Tender, flaky salmon fillets baked to perfection and topped with a bright, creamy avocado salsa. A simple, healthy dinner that comes together in under 30 minutes with fresh lime, cilantro, and a hint of heat.
For 4 servings
- prep
Preheat the oven and prep the salmon.
1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.2.Pat the salmon fillets dry with paper towels and place them skin-side down on the sheet.3.Drizzle 1 tablespoon olive oil over the fillets and rub gently to coat.TIPRoom-temperature salmon cooks more evenly — let it sit out for 10 minutes if you have time. - prep
Season the salmon fillets.
1.Sprinkle salt, black pepper, garlic powder, and smoked paprika evenly over the salmon. - bake · ~15 min
Bake the salmon to flaky perfection.
Bake on the middle rack for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and an instant-read thermometer inserted into the thickest part reads 130°F to 135°F for medium. Remove and rest 2 minutes — carryover heat brings it to 140°F.
TIPCook to temperature, not time. Ovens vary; start checking at 10 minutes. - mix · ~2 min
Make the avocado salsa while the salmon bakes.
1.In a medium bowl, combine diced avocado, tomato, red onion, jalapeño, and cilantro.2.Add the remaining 1 tablespoon olive oil and the lime juice.3.Season with a pinch of salt and toss gently until combined.TIPFold gently — you want the avocado to keep its shape, not turn to mush. - assemble
Plate and serve.
Transfer each salmon fillet to a plate and spoon a generous heap of avocado salsa over the top. Serve immediately.
TIPFor extra color, add a lime wedge on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Take the salmon out of the fridge 10 minutes before baking for more even cooking.
- 2Pat the salmon fillets completely dry with paper towels to ensure a nice sear and prevent steaming.
- 3Use an instant-read thermometer for the most reliable doneness — 130-135°F for medium.
- 4Dice the avocado and tomato roughly the same size for a cohesive salsa that looks professional.
- 5Add the avocado to the salsa just before serving to keep it bright green and prevent browning.
- 6If you prefer a milder salsa, remove all the jalapeño seeds and membranes.
- 7Leftover salmon keeps well in the fridge for 2 days — flake it over salads or grain bowls.
Adapt it for your goals.
Mango salsa
Replace the tomato with 1 cup diced mango for a sweeter, tropical twist. Great for summer when mangoes are in season.
low fodmapLow-fodmap
Omit the garlic powder and red onion; use the green tops of spring onions and a pinch of asafoetida for similar savory depth without the FODMAPs.
herb crustedHerb-crusted
Mix 2 tablespoons of chopped fresh dill or parsley into the seasoning rub for a fragrant herbal crust.
spicy chipotleSpicy chipotle
Swap the jalapeño for 1-2 teaspoons of chipotle in adobo (minced) for a smoky, deeper heat that pairs beautifully with the paprika.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is one of the best natural sources of omega-3s, which support heart health, reduce inflammation, and contribute to brain function.
High in Healthy Fats
Avocado provides monounsaturated fats that help with nutrient absorption and promote satiety.
Good Source of Vitamin C
Fresh lime juice and tomatoes deliver vitamin C, which supports immune health and helps the body absorb iron from the salmon.
Low in Refined Carbs
This dish has no added sugars or refined grains, making it naturally low-carb and suitable for many eating patterns.
Frequently asked questions
The salmon is done when it flakes easily with a fork and the flesh turns from translucent to opaque all the way through. Start checking at 11 minutes of baking.
