For the Salmon: Salmon fillets Oil Salt Black pepper Garlic cloves finely minced Ground oregano Lemon For the Avocado Pico de Gallo: Avocados Tomato diced Jalapeño Red onion finely diced Garlic clove finely diced Salt Lime juiced Cilantro chopped
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 and spoon a generous amount of the mixture over salmon filets.
Top each piece of salmon with a slice of lemon, or skip the lemon slices and use lime zest in the marinade. Then, bake until the salmon is opaque and flaky when pulled apart with a fork.
Slice, dice, and chop all the salsa ingredients. This is a version on traditional pico de gallo made with ripe avocado.
Combine all ingredients in a separate bowl. Taste for salt and adjust if necessary. Red onions are great for raw salsas, but you can also use white or green onions.
Once the salmon is ready, serve the fish on a plate. Spoon over with the avocado pico de gallo.
Tender, flaky salmon topped with a vibrant salsa made of fresh ingredients. The combination is a tantalizing and tasty creation!