Due to our history with everyone telling us to stay away from anything carbs, I usually find low carb days the easiest to whip up something quick for dinner. This low carb Baked Salmon with Avocado Salsa is one of Jordan's all-time favorite meals that I cook, and when the #hubs likes a healthy meal... that is a HUGE win in my book!!
Ingredients
- 2 - 6 oz salmon fillets
- 2 avocados
- 2 T. chopped cilantro
- 2 limes
- 1 T. avocado oil
- 1/2 small red onion
- 1/2 tsp ancho chile powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
Preheat oven to 425 degrees. In a medium sized bowl, mix together 2 diced avocado, 2 T. chopped cilantro, juice of 2 limes, 1/2 diced red onion, salt and pepper to taste. Set aside.
In a small bowl mix together 1/2 tsp. ancho chile power, 1 tsp onion powder, 1 tsp paprika, 1 tsp cumin, 1 tsp salt, 1 tsp black pepper.
Brush 2 salmon fillets with 1 Tbl avocado oil (EVOO is fine) and generously cover salmon with spice mixture until all the mixture has been used. Cover salmon and put in the refrigerator for 30 minutes (it's ok to cook immediately if you need to).
Bake salmon for 20 minutes or until nice and pink in the middle!!
I like to pair this salmon with asparagus, roasted veggies, or cauliflower rice.
Salmon Macro Count: C: 3g/F: 1.5g/P: 31.5g
Avocado Salsa Macro Count: C: 17g (fiber 21g)/F: 21g/P: 3g