Baked Salmon with Jicama Avocado Salsa
Ingredients
- 1½ lbs fresh salmon filet or bbq cut
- sea salt and black pepper to taste
Jicama Avocado Salsa
- 2 medium ripe avocado, diced
- 2-3 Persian cucumber, diced
- 1 medium red onion, finely chopped
- 1-2 medium jalapeño or serrano, finely chopped seed removed if milder preferred
- 2 cups jicama, peeled and diced
- 3-4 stalks green onions, chopped
- ¼ cup cilantro chopped
- 2-3 tbsp lime juice, more as needed
- sea salt as needed
Instructions
- Preheat the oven to 375 °F.
- Place the salmon on a parchment paper, lightly sprinkle with salt and pepper. Bake for 8-15 minutes until the center is cooked. Time varies due to thickness and cut of the fish.
- While the salmon bakes prepare the veggies. Once the salmon cooks, transfer to a large platter. Combine all the ingredients for the salsa, taste and adjust the lime juice, salt and pepper.
- Serve with the fish or tuck them into charred street tacos with a squeeze of lime.
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