If you’ve followed Emily Reviews for awhile, you’ve probably read about how much my family loves salmon and that we have it at least once a week. Tonight, I was craving a fresh, springy salmon dish so I whipped this up with ingredients we had at home. It turned out delicious and I just want to eat all the extra avocado pesto salsa with chips!
We don’t always have salmon on hand but we were able to get to the grocery store last week and stocked up for the next month or so. I always buy a filet of wild caught salmon at Costco, along with avocados. The only issue I have with avocados is that the whole bag seems to get ripe at the same time! This time, I was able to use three avocados up for this recipe. A few weeks ago I made a creamy spinach and garlic recipe, but this week I wanted to go a little lighter.
I sliced up my salmon using the best knife ever; my EDGE Chef’s Knife which I shared about in my honey bbq salmon recipe. It cuts through tough salmon skin like butter! Then I whipped up the oil mixture to bake the salmon. If you have lemons at home, fresh lemon juice and zest would make this recipe even better! I had bottled juice on hand so I used that.
Once I brushed the oil mixture onto the salmon, I let it sit for a few minutes while my oven preheated. Then I stuck it in the oven for 15 minutes while I made the fresh avocado pesto salsa. If you want easier clean-up, line your pan with aluminum foil or parchment paper!
Check out these gorgeous, perfectly ripe avocados. Our whole family loves fresh avocado so I used three for this recipe. You could probably get away with just using two if that’s all you have. I added the grape tomatoes (quartered), pesto, and a little salt and pepper to taste into the avocados and mixed them well. I wanted to retain the chunkiness of the avocados so I only mixed them until the ingredients were incorporated.
When the salmon was almost finished cooking, I made some farro, which is a wheat grain that our family likes. You could also put the salmon on a bed of rice or cauliflower rice, or just serve it with some steamed vegetables. Once the salmon was done, I put each piece on a bed of farro and covered it in the fresh avocado pesto salsa!
It was a huge hit with our whole family, especially the kids! I loved how the different layers blended together. Wild caught salmon is so flavorful, and when paired with this tame grain and the fresh salsa, it was a taste explosion! Check out the full recipe below.
- 2 Tbsp. Olive Oil
- 2 Tbsp. Lemon Juice
- 2 Cloves Garlic, Minced
- 1 tsp. Salt
- ½ tsp. Black Pepper
- 1 Large Salmon Filet
- 3 Ripe Avocados
- 1 Pint Grape Tomatoes
- 2 Tbsp. Pesto
- Preheat oven to 400° Fahrenheit
- Slice salmon filet into even sized pieces and arrange on an aluminum foil-lined pan
- Mix together oil, lemon juice, minced garlic, salt, and pepper
- Brush salmon with above mixture and place salmon in oven
- Bake for 15-20 minutes, checking around the 15 minute mark - salmon will be pink and flaky when done
- While salmon is baking, dice avocados into a bowl
- Quarter the grape tomatoes and add to avocados
- Stir pesto in with the avocados and tomatoes, blending well but leaving chunky
- When salmon is finished, serve over a bed of farro or rice and top with avocado pesto salsa
Let me know – will you give this salmon recipe a try?
Hi there! I’m Amber, a 30 year old wife and mom of two from central Minnesota. I love to travel and to be outside with my kids anywhere the weather is warm! When I have a spare free moment, I love to read and scrapbook as well as binge-watch Netflix long after the kids are asleep. I drink too much Caribou Coffee and have a real sweet tooth but also try very hard to consume organic foods and use eco-friendly, fair trade products as much as possible. I also love socializing and sharing about my favorite products!
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