Cilantro Lime Salmon Bake with Tomato Avocado Salsa

salmon topped with cilantro lime sauce and tomato avocado salsa on a baking sheet on a marble board

5 — Votes 6 votes

Cilantro Lime Salmon Bake with Tomato Avocado Salsa

With flaky salmon, a creamy and citrusy cilantro sauce, and a bright veggie-packed salad, our Cilantro-Lime Salmon with Tomato-Avocado Salsa is a quick and healthy dinner that’s perfect for busy weeknights.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Cassy Joy Garcia

Ingredients

For the Cilantro Lime Sauce*

½ cup avocado oil mayo
⅓ 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 Salmon

1, 1½-pound whole salmon filet
½ teaspoon coarse sea salt
¼ teaspoon cracked black pepper

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

Instructions

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!

Notes

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

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