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).
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Ingredients
- 2 5-oz center-cut boneless, skin-on salmon fillets
- 1 1/2 tsp extra-virgin olive oil
- Chef’s Tip:
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g