An easy pan seared filet of fish is perfection when topped with a spicy, citrusy avocado salsa. It’s easy enough for a busy weeknight, but elegant enough for having company. It’s also super nutritious and filling, especially paired with your favorite veggies.
Prep time: 20 minutes
Tip: When choosing salmon from your fish counter, wild salmon is always the best choice you can make. It’s full of heart healthy fats but doesn’t have to antibiotics and coloring that farmed fish have. It also tastes much better, so it’s a win all around.
1 avocado, diced
1/2 cup diced tomatoes
1/2 chopped red onion, diced
1 clove garlic, minced
1 jalapeno, minced
Juice of 1 lime
2 salmon filets
1 teaspoon chili powder
1/2 teaspoon cumin
2 tablespoons olive oil
- Combine the avocado with the tomatoes, onion, garlic, jalapeno and lime. Season with salt and pepper, mash lightly if desired for a creamy consistency and set aside.
- Season the salmon filets with the chili powder, cumin, and salt and pepper. Heat a heavy skillet over medium heat and add the oil.
- Add the salmon skin side down and cook until lifts easily from pan. Flip, continue cooking until salmon is done to your liking.
- Top the salmon with the salsa and serve.
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