Slow Baked Salmon with Grapefruit and Avocado Salsa

5 from 1 vote

Slow Baked Salmon with Grapefruit and Avocado Salsa

Bright and fresh, this seafood dish comes together fast and easily for a great weeknight meal. I like to serve this on a bed of greens. Feel free to vary the fish used here. Sole and tilapia work well.

Course Main Course

Cuisine American

Keyword american, avocado, bell pepper, dairy-free, dinner, easy, egg-free, fast, grapefruit, lunch, main, nut-free, salmon, salsa, seafood

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 424kcal

Author Jenny Ross

Ingredients

1 pound salmon 2 filets with or without skin
1/2 cup grapefruit cut into supremes 1-2 grapefruits
1/2 cup avocado diced small
1/2 cup bell pepper diced small, omit for nightshade-free
1/2 shallot minced
1 tablespoon lime juice or rice vinegar
1/2 tablespoon cilantro minced, or parsley, or tarragon
salt and pepper to taste

Get Recipe Ingredients

Instructions

Preheat the oven to 250ºF. Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the salmon on the prepared sheet and season to taste with salt and pepper. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While the fish bakes, prepare the salsa. Combine all remaining ingredients and stir to coat salsa evenly. Set aside.
To serve, place salmon onto a bed of greens and top with reserved salsa.

Notes

Protein:Energy Quotient [calories]: 1.31

Nutrition