Salmon With Avocado and Cilantro Salad
Yasmin Fahr published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
Roasted salmon rubbed with garlic and coriander is served with a bright avocado salad dressed with lime, scallions, cumin and optional chile. Watercress, baby arugula or spinach adds freshness, while cilantro provides a fragrant finish.
- Time
- 35 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 135 g
- 40 g
- 6 g
- 1 g
- 30 g
- 1 g
- 14 g
- 300 g
- 90 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 1.3 kg before cooking, which is about 325 g per serving.
Steps
Heat the oven to 400°F (200 °C). Line a sheet pan with parchment paper.
Set the salmon on the prepared sheet pan, skin side down if the skin is on, along with the lime slices.
Drizzle the salmon and lime slices with 1 tablespoon of the olive oil.
Rub the top of the salmon with the garlic and ground coriander, then season with salt. Arrange the lime slices evenly on top of the salmon.
Roast for 15 to 20 minutes, depending on the thickness of the fillet, until the salmon is just cooked through and the thickest part can be pierced easily with a fork without resistance. The cooked lime slices may be eaten or discarded.
Meanwhile, zest and juice the remaining lime into a medium mixing bowl.
Add the scallions, ground cumin and remaining 2 tablespoons olive oil to the bowl, and mix to combine.
Add salt and the sliced jalapeño or Fresno chile to taste, if using. Add the avocado slices, season with salt, and gently toss.
Remove the salmon from the oven and let it cool slightly.
Add the watercress, baby arugula or baby spinach to the bowl with the avocado salad. Gently toss to coat, then season to taste with salt.
Transfer the salad to a serving plate. Break the salmon into large chunks, separating it from the skin if necessary, and transfer the pieces to the serving plate. Drizzle any liquid remaining in the bowl over the top.
Garnish with the torn cilantro leaves and delicate sprigs, and serve immediately.
Notes
The structured recipe data specifies 2 limes: one sliced and one zested and juiced. Serve with lightly oiled pearled couscous or orzo, plain rice, cilantro rice or crusty bread, as suggested in the recipe description.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 587
- Protein
- 39 g
- Carbs
- 12 g
- Fat
- 43 g
- Fiber
- 7 g
Where the calories come from
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