Salmon with Summer Tomato Salsa

40 Minutes to Prepare and Cook
4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
1/2 avocado, chopped
1 garlic clove, crushed
1 Tbsp balsamic vinegar
1 tsp olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion1
1/4 cup chopped fresh cilantro
salt and pepper, to taste
1 lime, cut in wedges
1. Preheat oven to 325 degrees.
2. Combine all ingredients (except salmon fillets and lime) in small bowl and refrigerate for 30 minutes.
3. Bake salmon for 15-20 minutes, or until cooked thoroughly. (or GRILL!)
4. Serve salmon surrounded by the salsa and lime wedges. Can serve salmon either hot or cool —
Serving cool salmon with salsa is a great summer recipe; just refrigerate until cool.
Makes (4) 4-oz fillets

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 253.5
Total Fat: 9.9 g
Cholesterol: 75.9 mg
Sodium: 187.9 mg
Total Carbs: 11.2 g
Dietary Fiber: 3.0 g
Protein: 30.6 g
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