This easy roasted salmon with avocado cucumber salsa is a simple, refreshing way to prepare salmon in under 30 minutes. Makes 4 – 6 servings.
Well, my new year hasn’t gone as planned. Has yours? I was doing okay with my resolutions (eating healthier, sorting out business finances, etc.), and then I got hit with the world’s worst cold. I’m sure I’m being a bit dramatic, but all bets were off. It was three straight days of barely getting by for me. Thank goodness I have the world’s most helpful husband, because if it weren’t for him, those three days would have been so much worse.
But, now I’m recovered – at least enough to fully function – and I’m back to sticking to those resolutions. And, eating healthy (a.k.a. losing baby weight) is back in full swing. I’m focusing on eating lots of lean proteins and as many vegetables as I can. Of course, you can only eat some much sautéed kale before you’re ready for a little bit of healthy fat, like avocado.
This roasted salmon with avocado cucumber salsa is actually inspired by my favorite parts of sushi, but instead of rolling it all up inside of rice, I’ve created a simple salsa to top the roasted salmon. The creamy avocado and refreshing cucumber make such a good pair, and the pop of flavor from the cilantro and green onion is amazing.
The salmon itself is as simple as it gets. I literally seasoned it with salt, pepper and granulated garlic (or garlic powder). I do that to almost everything I put in the oven, but it seasons it nicely and makes it a great base for the flavorful avocado cucumber salsa.
After seasoning the salmon, I roasted it in the oven at 350˚F. That’s a full 50˚ lower than I normally roast things, and I’ve been finding that roasting salmon at a lower temperature for a little bit longer, helps prevent that yucky white stuff that tends to come out during the cooking process. Even though it’s just the fats from the salmon coming out, no one really wants to see that, right?
I served my roasted salmon with avocado cucumber salsa and my favorite jasmine rice, and – not pictured – sautéed broccoli. It may be a simple meal, but the avocado cucumber salsa make it fresh and new, and I love that you can make the salsa while the salmon is roasting, bringing the total time for the recipe to under 30 minutes. Plus, cleanup isn’t too bad either.
Quick tip: If you have trouble using your avocado when they just ripe, try putting them in the fridge. They won’t go bad before you get a chance to use them, and they’ll still (slowly) get soft.Print
For the salmon:
- 1 1/2 – 2 pounds salmon fillets
- Salt & pepper
- Granulated garlic (or garlic powder)
For the salsa:
- 3 avocados, chopped
- 1 English cucumber, seeded and chopped
- 4 green onions, thinly sliced
- 1/3 cup finely chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- Salt & pepper, to taste
For the salmon:
- Preheat oven to 350˚F and line a baking sheet *affiliate link with parchment paper *affiliate link.
- Liberally season salmon filets with garlic, salt & pepper.
- Bake for 20 – 25 minutes or until salmon has reached an internal temperature of 145˚F.
For the salsa:
- In a large bowl, add salsa ingredients.
- Stir to combine.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg