Salmon With Strawberry Salsa

This salmon with strawberry salsa is a quick, light, and easy dinner.

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I love a nice salmon fillet, they make a quick dinner and it lends itself to all kinds of different toppings. I also love to top it with this Easy Peach Salsa you simply cannot go wrong.

Ingredients

• Cherry Tomatoes – Regular cherry tomatoes work. However, if you can find the flavor bombs or the sugar bombs use those. You can also use mixed color cherry tomatoes if desired.
• Avocado – One large avocado, diced
• Green Onions – You will use both the white and green parts of the onion
• Strawberries – You will cut the strawberries into chunks
• Parsley – Fresh parsley, minced
• Salt – Use regular table salt
• Black Pepper – Fresh ground for the best flavor
• Olive Oil – Extra Virgin Olive Oil
• Lemon Juice – Use a fresh squeezed lemon if possible
• Honey
• Salmon Fillet – You will need 4 salmon fillets, skin on preferably.

Recipe Tips

• If you like crispy salmon skin then make sure the fillet has the skin on it
• The salmon has very little seasoning on it so it blends in nicely with the salsa
• You can substitute lime and cilantro instead of the lemon and parsley

Salmon with Strawberry Salsa

Stillwood Kitchen

A simple salmon fillet with topped with a delicious easy to make strawberry salsa.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 524 kcal

Ingredients

  

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Strawberry Salsa

• 12 oz Cherry Tomatoes, cut in half
• 1 Avocado, diced
• 1/4 cup Green Onions, slices use white and green part
• 1 cup Strawberries, cut into chunks
• 1 1/2 tbsp Parsley, minced
• 1/2 tsp Salt regular table salt
• 1/4 tsp Black Pepper
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Lemon Juice
• 1 tbsp Honey

Salmon Fillets

• 4 Salmon Fillets, skin on
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Extra Virgin Olive Oil

Instructions

 

• Pre-heat the oven to 400°F.
• To a medium size bowl add the cherry tomatoes, avocado, green onions, strawberries and parsley. Stir to combine.
• Sprinkle the mixture with salt and pepper.
• Add the olive oil, lemon juice, and honey. Mix well. Taste and adjust adding extra salt if needed. Then set it aside.
• Pat dry the salmon fillets and sprinkle the tops with salt and black pepper.
• Heat the olive oil in a large oven proof skillet then place the salmon fillet skin side down onto the skillet. Be careful the oil can splatter a bit.
• Let the salmon cook for 2-3 minutes so the skin gets crispy, then transfer the skillet to the oven and bake for an additional 10-15 minutes or until it flakes easily with a fork (135°F-145°F).
• Remove the salmon to a plate and serve with the strawberry salsa.

Notes

Keep in mind that if you are using wild caught salmon, the cook time is very short as they are not very thick. You may be able to just cook it on the stovetop

Nutrition

Serving: 1filletCalories: 524kcalCarbohydrates: 16gProtein: 36gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gCholesterol: 94mgSodium: 527mgPotassium: 1357mgFiber: 5gSugar: 9gVitamin A: 752IUVitamin C: 52mgCalcium: 50mgIron: 3mg

Keyword cherry tomatoes, salmon, salsa

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Maria