Salmon with Avocado Salsa Verde
- 2 (4 to 6 ounce) salmon fillets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Avocado Salsa Verde:
- 6 small tomatillos, husks removed and quartered (about 1½ cups)
- ¼ small white onion, chopped
- ½ cup cilantro leaves, plus more for garnish
- 1 serrano pepper
- 1 garlic clove
- 1 lime, juiced
- salt to taste
- 1 avocado
- 1 tablespoon olive oil
For best results, we recommend using:
- Score 4 1-inch incisions lengthwise into each salmon fillet, being careful to not cut beyond the skin.
- Season salmon with salt and pepper; set aside to bring to room temperature, about 15 minutes.
- Blend tomatillos, white onion, cilantro, serrano pepper, garlic, and lime juice in a blender cup using immersion blender fitted with the chopper attachment (cup will be very full) on High until smooth, 30 to 60 seconds; season with salt.
- Scoop avocado flesh into the chopper. Pulse 10 to 15 times on High speed to chop avocado into the salsa; season with additional salt.
- Heat oil in a 10-inch nonstick skillet over medium-high heat. Cook salmon, skin-side down, in hot oil until skin is crispy and golden brown, about 2 minutes.
- Reduce heat to low and gently flip salmon. Cook for 2 minutes, flip salmon again, and continue cooking, skin-side down, until fish flakes easily with a fork, 6 to 7 minutes more.
- Transfer salmon to a plate and serve with salsa.
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.
What others are saying
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!
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.
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.
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.
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.