Salmon with Avocado Salsa

Salmon with Avocado Salsa

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To serve – 4

Preparation time – 5 mins

Chill time – 1 hour

Cooking time – 10 – 15 minutes

A quick and easy fish dish to serve with a crisp fresh salad.


4 salmon fillets with skin about 175 g/ 6 oz each 2 ½ tbsp olive oil Sea salt & freshly ground black pepper Lime wedges and coriander leaves, to garnish Salsa: 1 ripe but firm avocado 2 large ripe tomatoes, peeled, seeded and finely chopped ½ small red onion, finely chopped ½ - 1 fresh red chilli, seeded and finely chopped 1 clove garlic, finely chopped 2 tbsp lime juice 2 tbsp chopped fresh coriander Sea salt and freshly ground black pepper


  1. Firstly make the salsa. Halve the avocado, discard stone, quarter each half and remove skin. Dice avocado flesh and mix with remaining salsa ingredients.
  2. Cover chill in refrigerator for about 1 hour to let the flavours mingle.
  3. Dry fish well, and brush skin with some of the olive oil. In a heavy frying pan, heat remaining oil until hot.
  4. Add salmon, skin side down and cook for 10-15 minutes depending on thickness of fillets, until skin is quite crisp, sides are opaque and top is slightly soft as it should be ‘rare’.
  5. Season salmon with sea salt and pepper, garnish with lime wedges and coriander leaves.
  6. Serve with the salsa alongside.

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