Salmon with Tomato-Avocado Salsa

Simple roasted salmon is topped with a fresh cherry tomato and avocado salsa

We're in the midst of Copper River salmon season! Widely regarded as some of the best wild-caught salmon in the world, the fish is caught fresh in the Alaskan Copper River during a short time in the late spring and early summer every year. We're lucky enough to get the salmon delivered fresh to our local seafood market, and you can literally see the difference in quality compared to other varieties. Just look at the amazing orange color in the picture above! The fish is so flavorful and rich on its own, that I just simply roasted it in a low oven with some salt and pepper and topped it with a chunky tomato and avocado salsa. The salmon is the star of the plate, but the creamy avocado and sweet cherry tomatoes add a burst of freshness and flavor to the dish. It's a simple and healthy meal that's perfect for busy weeknights or an elegant weekend lunch with friends.

Note: If you can't get access to Copper River salmon, feel free to use whatever fresh fish you like here. Arctic char, halibut, and mahi mahi would all be great with the tomato-avocado salsa.


Related Recipes:
- Pesto-Dijon Salmon
- Baked Cod with Sherry & Butter
- Salmon Burgers with Avocado Aioli


Roasted Copper River Salmon with Tomato-Avocado Salsa:
For Salsa

• Halve or quarter  (depending on size) 1 c. of cherry tomatoes and place in a bowl with 1 finely minced shallot and 1 tsp. finely minced jalapeno.
• Dice 1 ripe avocado and add to the tomato mixture. Drizzle in 1 tsp. olive oil and 1/2 tsp. red wine vinegar and season with a pinch of salt.
• Gently stir the mixture, trying to keep the avocado pieces intact.
• Add in 1 tbsp. fresh cilantro and gently mix again right before serving.

For Salmon

• Heat the oven to 350F.
• Brush two 6 oz. salmon fillets with olive oil and season with salt and pepper.
• Place the salmon on a baking sheet and cook for 8 minutes, or until still slightly translucent in the center.*
• Divide the salmon onto plates and spoon the salsa on top.

Serves two

*Cooking time will vary based on the thickness of your fish.