Description
A vibrant and fresh dish featuring perfectly seared salmon topped with creamy avocado salsa, served alongside flavorful Spanish-style rice and sautéed asparagus.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 ripe avocado, diced
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 2 lime, juiced
- 1 bunch asparagus, trimmed
- 1 cup white rice (uncooked)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat a large skillet over medium heat and bring a saucepan of water to a boil for the rice.
- In a mixing bowl, combine diced avocado, red onion, tomato, cilantro, lime juice, a pinch of salt, and pepper to make the salsa.
- Add olive oil to the skillet and allow it to heat gently.
- Season the salmon fillets with paprika, salt, black pepper, and minced garlic.
- Sear the salmon for 4 to 5 minutes per side until golden and cooked through. Cook the rice according to package instructions. In another pan, sauté the asparagus until tender.
- Spoon the avocado salsa generously over the cooked salmon.
- Serve the salmon with Spanish-style rice and sautéed asparagus while warm.
Notes
- Use fresh lime juice for the best flavor.
- Do not overcook the salmon to keep it juicy and tender.
- Prepare the salsa just before serving for maximum freshness.
- You can substitute white rice with brown rice or quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg
Keywords: cilantro lime salmon, avocado salsa salmon, salmon rice bowl, healthy salmon recipe, easy dinner recipe