Baked Salmon with Avocado Pico de Gallo is a vibrant and mouth watering combination of creamy avocado and tender salmon. This delightful meal is as tasty as it is visually appealing.

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Baked salmon topped with avocado pico de gallo next to a green salad.

Baked Salmon with Avocado Pico de Gallo is a great dinner recipe you will make over and over again.

Flaky salmon filets topped with homemade avocado salsa – so incredibly delicious.

Even my picky son enjoys this simple and healthy meal, but don’t tell him that! Lol.

It is one of the easiest ways to enjoy fish any time of the year.

Ingredients

For the Salmon

Salmon filets
Mazola® Corn Oil
Salt
Black pepper
Garlic cloves, finely minced
Ground oregano
Lemon

For the Avocado Pico de Gallo

Avocados
Tomato, diced
Jalapeño, finely diced
Red onion, finely diced
Garlic clove, finely diced
Salt
Lime juice
Fresh Cilantro, chopped

How To Cook the Salmon

Preheat the oven to 400 degrees F.
Arrange salmon filets on a baking sheet lined with aluminum foil.
In a medium bowl, stir together oil, salt, pepper, garlic, oregano, and lemon juice.

Rinse and pat dry the salmon with paper towels to remove any moisture and allow the fish to get crispy.

Spoon a generous amount of the mixture over salmon filets.

Be sure to rub all over the tops and sides of the salmon so it has no dry spots.

Salmon filets on a baking sheet topped with lemon slices.

Thinly slice remaining ½ of lemon.
Top each piece of salmon with a slice of lemon, or skip the lemon slices and use lime zest in the marinade.

Depending on the thickness of your salmon, bake for 12-15 minutes until the salmon is opaque and flaky when pulled apart with a fork.

Thinner pieces – cook for 12 minutes. Thicker pieces – cook for 15 minutes.

Or until the internal temperature of the thickest part reaches 145 degrees F using a meat thermometer. Salmon has lots of healthy fats that are good for you. That’s why we try to eat fish at least once a week. We love using Mazola® Corn Oil thanks to it’s heart-healthy* benefits! Did you know, corn oil helps lower cholesterol 2X more than extra virgin olive oil**?!

How to Make the Avocado Pico de Gallo

The ingredients needed to make the avocado pico de gallo on a wooden surface.

Slice, dice, and chop all the salsa ingredients.

This is a version on traditional pico de gallo made with ripe avocado.

You might see this salsa called “pico de gallo with avocado” or simply “pico de gallo avocado.”

The longer the salsa sits, the longer the ingredients have time to absorb.

Pico de Gallo vs. Salsa

Pico de gallo is a type of salsa. It is referred to as a “salsa cruda” or raw salsa. This is because there is no cooking involved. Cooked salsas like roasted salsa verde recipe or roasted tomato salsa are made with ingredients that are cooked.

Mix all the ingredients in a separate bowl.
Taste for salt.
Adjust if needed.

Red onions are great for “raw salsas” but you can also use white onions or green onions.

Adjusting the Heat

For a very mild and NOT spicy salsa, use red bell peppers instead of jalapenos.

If you are feeling adventurous or enjoy food on the spicier side, try using 1-2 habaneros instead of the jalapeno to make a spicy pico de gallo.

Baked salmon on a wooden cutting board topped with avocado pico de gallo.

Once the salmon is ready, serve the fish on a plate.
Spoon over with the avocado pico de gallo.

Storing and Leftovers

Store the salsa and the fish separately in an airtight container. Consume within two days. Reheat the fish in a pan for 2 minutes on each side then top the salsa.

Baked salmon topped with avocado pico de gallo.

Here, we are using Mazola® Corn Oil in the marinade. It’s a heart-healthy* cooking oil that has multiple purposes – baking, grilling, even good for marinades.

Did you know Mazola® Corn Oil is also officially Heart-Check certified by the American Heart Association?!

The Heart-Check is designed to help consumers make informed choices about the foods they purchase, and by having an all-purpose cholesterol free*** cooking oil on hand like Mazola® Corn Oil you’re always certain to prepare easy and delicious meals for you and the whole family.

Baked Salmon with Avocado Pico de Gallo on a wooden cutting board.

Sides:

Baked Salmon with Avocado Pico de Gallo is a fusion of flavors.

Tender, flaky salmon topped with a vibrant salsa made of fresh ingredients. The combination is a tantalizing and tasty creation!

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*See www.mazola.com for information about the relationship between corn oil and heart disease.

**Maki K, Lawless A, Kelley K, Kaden V, Geiger C, Dicklin M. Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol; results from a randomized feeding trial. J Clin Lipidol. Article in press. Accessed December 10, 2014. Study sponsored in part by ACH Food Companies, Inc.

***Corn oil is a cholesterol-free food that contains 14g of total fat per serving.

Maggie Unzueta

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Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Baked Salmon with Avocado Pico de Gallo