Best Avocado Lime Salmon Recipes

AVOCADO LIME SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
• Bake for 10-12 minutes, until cooked through.
• Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don't overmix or you'll break down the avocado.
• Spoon the avocado topping over the salmon.
• Enjoy!

AVOCADO LIME SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
• Bake for 10-12 minutes, until cooked through.
• Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don't overmix or you'll break down the avocado.
• Spoon the avocado topping over the salmon.
• Enjoy!

BAKED SALMON WITH AVOCADO-LIME GREEK YOGURT SAUCE

Steps:

• Prehear oven to 350 degrees. To prepare the salmon filets, place skin side down. Lightly brush the filets with enough olive oil just to coat them. I then sprinkle the chili-lime salt and pepper and set aside. For the Avocado-Lime sauce: In a food processor or blender, combine the greek yogurt, avocados (after peeling and seeding them), cilantro, and season with sea salt and pepper. Squeeze the lime juice into the mixture and if you want to add a little more lime flavor, grate a small portion of the rind and add to the processor. Once all components are added, pulse until everything is blended (should be a light green color). Place the salmon filets skin side down in a lightly greased 9x13 baking dish. Cover the filets with the yogurt sauce so it is about a 1/4 inch thick on top. Bake the salmon for 15-20 minutes, until medium. Serve. *There is a good possibility that you will have some leftover sauce. You can use it as a dipping sauce for naan, vegetables, or anything you can think of!

SALMON FILETS WITH AVOCADO AND LIME

Steps:

• Get enough salmon steaks or filets for the number of people you're serving. Squeeze lime juice over the salmon and salt very lightly. Let sit for about a half hour. Get half as many avocados as you have salmon filets. Dice. For every avocado add about one tablespoon olive oil and one teaspoon lime juice. [My family likes it a little heavier on the lime juice - so experiment. It's not a super strong lime flavor. It's kind of amazing how the avocado and salmon meld with lime.] Add a good amount of snipped chives. Lightly salt and add freshly ground pepper to taste. Stir and let rest while the salmon cooks. Coat salmon with olive oil. Broil, BBQ or pan-grill the salmon. Top each piece of salmon with the avocado-lime-chive mixture.

AVOCADO LIME SALMON RECIPE - (4.7/5)

Steps:

• PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. On a baking sheet, season salmon with garlic, olive oil, salt, pepper, and paprika. 3. Bake for 10-12 minutes. 4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don't overmix or you'll break down your avocado. 5. Spoon avocado topping over the salmon. 6. Enjoy!

LINGUINI AND SPINACH WITH SMOKED SALMON, AVOCADO AND GINGERY ALMOND-LIME DRESSING

Steps:

• Set a large pot of salted water to boil on the stove, and set a strainer in the sink. While the water's heating, prepare the dressing. In a small bowl, mix together the almond butter, lime zest, lime juice, ginger and garlic. Add the water, starting with the smaller amount and adding more as needed, until you get a thick-yet-pourable consistency. Season to taste with salt and set aside. When the water has reached a boil, add the noodles and cook until done, according to package instructions. Turn off the flame, add the spinach and stir it under the water surface until it is submerged and turns bright green and shrinks down (this should happen almost instantly). Pour the noodles and spinach into the strainer, and run a bit of cold water over them to stop the cooking, tossing to make sure they cool evenly. Transfer the noodles and spinach to a bowl and toss with the splash of oil to prevent them from sticking. To serve, portion the pasta and noodles onto serving plates (or place in a large serving dish), and top with the salmon, avocado and sesame seeds. Serve with the dressing on the side.