Seared Salmon with Avocado Tomato Salsa

avocado

🥗Healthier: Greek yogurt

💰Cheaper: mashed peas

Greek yogurt adds creaminess with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without heat.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion provides a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Pat the salmon fillets dry on both sides with a paper towel.

Season the salmon fillets well on both sides with salt and fresh cracked black pepper.

Add olive oil to a large frying pan over high heat.

Wait until the oil begins to lightly smoke, then add the salmon fillets, ensuring not to crowd the pan.

Add 1-2 tablespoons of unsalted butter to the pan to help brown the salmon and prevent sticking.

After about 3 minutes, flip the salmon and cook for another 2-3 minutes.

Finish the salmon with a squeeze of fresh lemon juice and set it aside.

Dice up the roma tomatoes for the pico de gallo salsa.

Add seeded jalapeños, garlic, red onion, finely chopped fresh cilantro, and lime juice to the diced tomatoes.

Season the salsa with salt and fresh cracked black pepper, then mix with a spoon to combine.

Plate the salmon and generously spread the pico de gallo salsa over the top.

Garnish with fresh lime wedges and some diced avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens