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Cilantro-Lime Salmon

A quick and flavorful salmon dish marinated in cilantro and lime, topped with a creamy avocado salsa.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup fresh cilantro, chopped
  • 2 limes juiced Plus extra wedges for serving
  • 2 tablespoons olive oil
  • 4 pieces salmon fillets (about 6 oz each) Skin on or off
For the Salsa
  • 1 piece avocado, diced
  • 1 small red onion, diced
  • 1 piece jalapeño, diced Optional — remove seeds to reduce heat
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment for easy cleanup.
  2. In a small bowl whisk together the chopped cilantro, juice of 2 limes, olive oil, and a pinch of salt and pepper.
  3. Pat the salmon fillets dry and place them in the baking dish. Pour the cilantro-lime mixture evenly over the fillets, turning them once to coat both sides if you like.
Cooking
  1. Bake in the preheated oven for 12–15 minutes. Thinner fillets will take closer to 10–12 minutes; thicker pieces may need 15. The fish is done when it flakes easily with a fork and is opaque throughout.
Salsa Assembly
  1. While the salmon bakes, combine the diced avocado, red onion, jalapeño (if using), a squeeze of lime, and a pinch of salt and pepper in a bowl. Gently toss to combine; don’t mash the avocado.
Serving
  1. Spoon the avocado salsa over each salmon fillet and serve immediately with extra lime wedges.

Notes

Use firm-fleshed fish like halibut or cod if you don’t have salmon. Store cooked salmon and salsa separately, eat within 3–4 days for best quality.