Baked Salmon with Avocado Pico de Gallo

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

5 from 24 votes

Baked Salmon with Avocado Pico de Gallo

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 486kcal

Author: Maggie Unzueta

Ingredients

For the Salmon

4 salmon fillets (about 6 ounces each)
2 tablespoon oil
½ teaspoon salt
¼ teaspoon black pepper
2 garlic cloves finely minced
½ teaspoon ground oregano
1 medium lemon

For the Avocado Pico de Gallo

2 large avocados or 4 medium avocados, diced
1 tomato diced
1 jalapeno finely diced
¼ red onion finely diced
1 garlic clove finely diced
1 teaspoon salt
lime juiced
½ bunch of cilantro chopped

Instructions

Preheat the oven to 400 degrees F and grease a large baking sheet.
Arrange the salmon fillets on the baking sheet.
In a small bowl, stir together the oil, salt, pepper, garlic, oregano, and juice of ½ lemon.
Spoon the mixture over the salmon fillets.
(Be sure to rub all over the sides of the salmon as well so it has no dry spots).
Thinly slice the remaining ½ of lemon and top each piece of salmon with a slice of lemon.
Bake for 12-15 minutes until the salmon is opaque and flaky when pulled apart with a fork.
You can broil the last 1-2 minutes, if desired, for a browner color.
Meanwhile, mix all the avocado pico de gallo ingredients in a small bowl.
Once the salmon is ready, serve the fish on a plate.
Add a generous spoonful of the avocado pico de gallo to the top of the fish and enjoy!

Video

Notes

Leftovers

Store the pico de gallo 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.

Adjusting the Heat

For a very mild and NOT spicy salsa, use red bell peppers instead of jalapenos. If you enjoy food on the spicier side, try using 1-2 habaneros instead of the jalapeno to make a spicy pico de gallo.

Nutrition