This dish couldn’t be simpler or more summery. Enjoy this at your next family dinner, preferably outdoors for an added tropical feel to match the refreshing flavor of the salsa (it pairs particularly well with a fattier fish like salmon).
You’ll need:
- wild salmon filets, skin on
- olive oil
- lime
- 1/2 avocado
- 1/3 cup diced watermelon
- salt pepper
1. Preheat oven to 365F. Season salmon and wrap in a large piece of foil. Roast in the oven until just cooked through and still a little darker pink in the middle, about 25 minutes, depending on the size of your fillets.
2. In the meantime, prepare the salsa – dice the avocado and watermelon, add a tsp of olive oil, a dash of salt and pepper, and the juice of one lime (if you want, you can also add a finely chopped shallot to the mix). Mix well and set aside.
3. Uncover the salmon and squeeze the last remaining bits of lime juice over the fish. Enjoy with big spoonfuls of salsa.
Great combo! I’d probably need a slightly bigger piece of salmon though. You don’t expect me to share do you?
No : ). I didn’t share my substantial piece myself!
Ah, salmon…I love any accent to it, and this looks great!
Thanks! Try it, it’s a great summer salmon dish.