Prep Time: 15 minutes.   Cook time 15 minutes.

Servings: 4

A Word From The Cook

A great burst of summer flavours and restaurant worth as well!

Ingredients

Salmon:

• 2 fillets Salmon (skinless)
• 1 Tbsp Olive Oil
• 2 Tbsp Lime Juice (1 lime juiced)
• Lime zest from  1/2 the lime
• 1 Tbsp Chopped (leaves)
• Smoked Paprika (to taste – about 1/2 tsp per fillet)
• 2-3 grinds of Himalayan (pink) salt
• 5-6 grinds of Black Pepper

Avocado Salsa

• 1 large Avocado (diced)
• 1/2 Cup Cherry Tomatoes (cut into quarters)
• 1/4 Cup Purple Onion (fine dice)
• 2 Tbsp Cilantro (chopped)
• 1/2 Lime (Juiced)
• Salt and Pepper to taste

Instructions

1. Preheat oven to 400° F
2. Make the Salsa by combining all Salsa ingredients in a small bowl.    Let sit while prepping and baking the Salmon.
3. Pat the salmon fillets dry with a paper towel.
4. Place the Salmon on a baking sheet (I like to use a stone pan)
5. In a small bowl, whisk together the Olive Oil, Lime Juice, Lime Zest, & chopped Cilantro.
6. Brush this generously over the salmon, then season each fillet with Smoked Paprika, Salt and Pepper
7. Bake for 15 minutes (Salmon should flake when pulled apart).
8. Spoon the Avocado Salsa over the salmon.
9. Serve with roasted baby potatoes, roasted vegetables (like asparagus, broccoli, peppers etc.)