Cilantro Lime Salmon Bake with Tomato Avocado Salsa
This cilantro lime salmon bake is bursting with flavor and comes together in under 30 minutes!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 servings
Author: Amber Goulden
For the Cilantro Lime Sauce*
- ½ cup avocado oil mayo
- 1/3 cup fresh cilantro
- 2 tablespoons sliced green onion
- 2 tablespoons lime juice about 1 lime
- 2 tablespoons full-fat coconut milk may also use water
For the tomato avocado salad
- 1 avocado cut into 1-inch chunks
- 1 pint cherry tomatoes sliced in half
- ¼ cup fresh chopped cilantro
- ¼ red onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon coarse sea salt
Preheat the oven to 375 F.
Blend all ingredients for the cilantro lime sauce until smooth, then set aside.
Place the salmon filet on a rimmed baking sheet, then season with salt and pepper. Pour the sauce over the salmon, then bake for 13-15 minutes, until it flakes easily with a fork.
While the salmon is baking, place all ingredients for the tomato avocado salad in a large bowl and toss to combine.
Pour the tomato avocado salad over the salmon and serve!
- If desired, you can substitute 3/4 cup storebought cilantro lime dressing
- If using smaller portions of salmon instead of a large filet, cook for 6-7 minutes, until the salmon flakes easily with a fork
Calories: 617kcal | Carbohydrates: 11g | Protein: 37g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 854mg | Potassium: 1398mg | Fiber: 5g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 36mg | Calcium: 50mg | Iron: 3mg