Salmon with Avocado Salsa Verde

Image of Caroline Chambers
Rated 5.0 based on 5 customer reviews
Salmon with Avocado Salsa Verde
Salmon with Avocado Salsa Verde

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Did you know serrano peppers have been known to boost your immune system, improve heart health, relive arthritis symptoms and sore muscles, and even relieve the pain from shingles? Pretty cool for a hot pepper!

If you don't have an immersion blender, place the salsa verde ingredients in a food processor or blender and pulse until desired consistency is reached.

Nutrition Facts

Per Serving: 685 calories; 46g fat; 14.9g carbohydrates; 53g protein; 143mg cholesterol; 967mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 2

Amount Per Serving
Calories 685 Calories from Fat 417
% Daily Value*
Total Fat 46g 71%
Saturated Fat 8g 40%
Trans Fat 0.0g
Polyunsaturated Fat 12.7g
Monounsaturated Fat 21.3g
Cholesterol 143mg 48%
Sodium 967mg 40%
Total Carbohydrate 14.9g 5%
Dietary Fiber 7g 28%
Sugars 5.0g
Protein 53g
Vitamin A 21% Vitamin C 57%
Calcium 5% Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Dominique M

Dominique M says:

The avocado salsa verde was fantastic. I used a jalapeño instead of a serrano pepper, 2 garlic cloves, and closer to 1/4 cup cilantro. It was surprisingly creamy, and very delicious. It can stand on its own with or without the salmon, and I'm anxious to try it in other dishes.

Image of DC Cote

DC Cote says:

Easy, delicious dinner that only took 30 minutes to make! I actually made the salsa ahead of time and refrigerated it until I was ready to make the salmon. Perfection!

Image of Jordan Clark

Jordan Clark says:

The skin turned out extra crispy and the meat was tender and flaky! I made the avocado salsa verde but left out the serrano pepper because I didn't want it to be too spicy. It literally took around half an hour to make and was perfect for our light Saturday dinner.

Image of Santana Williams

Santana Williams says:

Delicious, flaky, salmon! I made my avocado salsa extra spicy by using a jalapeño pepper instead of Serrano. I love how quick this recipe was, I definitely plan to make this again.

Image of Rachel Douglas

Rachel Douglas says:

I made this with spiralized zucchini and it was really good! My husband and I both loved it. The filets we used didn't have skin on them, which I didn't realize at the time! Bummed! It still turned out great though.