Fennel, Mustard & Lemon-Crusted Salmon with Avocado Salsa
Fresh, fragrant salmon topped with a luscious avocado salsa with tomato and fennel is the way to your loved one's heart (not their waistline).
Fennel, Mustard & Lemon-Crusted Salmon with Avocado Salsa
Maya Visnyei
- Duration
- Cook Time
- Prep Time
- 2Servings
Ingredients
- 2 5-oz center-cut boneless, skin-on salmon fillets
- 1 1/2 tsp extra-virgin olive oil
Zest of 1/2 lemon (Chef’s Tip: Chop your zest after grating it for a finer texture and more intense flavor!)
- 1 tsp fennel seeds or anise seeds
- 1 tsp mustard seeds
- Pinch each sea salt and fresh ground black pepper
- Juice of 1/2 lemon
- 1/4 avocado, pitted, peeled and finely chopped
- 2 tbsp finely chopped tomato
- 2 tbsp finely chopped fennel
- 1 tbsp finely chopped fennel fronds
- 1 1/2 tsp extra-virgin olive oil
- Sea salt and fresh ground black pepper, to taste
Preparation
- Preheat oven to 450ºF. On a small baking sheet turned upside down, place a sheet of foil.
- Place salmon skin side down on foil.
- Drizzle oil over salmon and sprinkle with zest, fennel seeds, mustard seeds, salt and pepper. (MAKE AHEAD: Prepare salmon through Step One earlier the same day, then cover and refrigerate until ready to bake.)
- Using the baking sheet to help you, slide foil with fish directly onto oven rack. Bake for 10 to 12 minutes, until opaque in center.
- Meanwhile, prepare salsa: To a small bowl, add all ingredients. Cover and refrigerate until ready to use.
- Using the baking sheet, carefully slide salmon and foil out of oven. Remove and discard skin.
Nutrition Information
- Serving Size: 1 salmon fillet and 1/4 avocado salsa
- Calories: 222
- Carbohydrate Content: 5 g
- Cholesterol Content: 39 mg
- Fat Content: 15 g
- Fiber Content: 2.5 g
- Protein Content: 16 g
- Saturated Fat Content: 2 g
- Sodium Content: 156 mg
- Sugar Content: 1 g
- Polyunsaturated Fat Content: 3 g
