Tender, pink, Baked Salmon with Creamy Avocado Sauce in foil, then drizzled with zesty creamy avocado sauce!
It’s FRIDAY.
Also, I am mailing hard copies of my final senior thesis to my University committee members today and I cannot convey my relief that this nightmarish project is almost over.
Yayyyyy – let’s celebrate with salmon.
There she is – juicy, flakey pink salmon wrapped in foil and baked to perfection.
A thing of seafood beauty.
And the co-star of the show, creamy avocado sauce. We’re talking avocado + cilantro + lime + garlic all wrapped into one drizzly saucy thing you’ll want to pour, dip, and drench your food in.
Seafood has been my bread and butter these past few weeks or so – I always love it but for some reason lately I’ve been craving it like it’s going out of style. This salmon is so easy to make, healthy, and dang delicious!!
Baked Salmon with Creamy Avocado Sauce
Ingredients
- 4 small salmon fillets - OR 2 large fillets (skin removed)
- ½ lemon
- salt and pepper to taste
Avocado Sauce
- 1 large ripe avocado
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- milk or water
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with a large piece of foil and grease lightly.
- Place fillets in a single layer on prepared baking sheet. Squeeze the lemon half to drizzle juice over the salmon fillets. Season both sides with salt and pepper to taste . Wrap the edges of the foil over the salmon fillets – this helps to keep them moist! Bake for about 15-10 minutes or until flakey and tender.
- While salmon is baking, prepare the sauce. Add avocado, cilantro, lime juice, garlic powder, onion powder, and salt to a blender or food processor and pulse several times. Add milk or water 2-3 tablespoons at a time until mixture reaches a pourable consistency. Chill until ready to serve.
- When salmon is fully cooked, drizzle with avocado sauce. If desired, serve salmon with additional chopped cilantro, fresh limes or lemons for squeezing, and rice.
Good afternoon. What was your reply to Laura M’s questions, because I have the same questions?
Hi John, sorry I don’t see Laura’s questions – could you reiterate and I’ll do my best to help! 🙂
Laura M’s question was: “I’d like to clarify the baking time. 15 to 10 isn’t usual. Did you mean 5 to 10 or 15 to 20? And does the sauce keep 5 to 6 days or 5 to 6 weeks? Sorry to be picky but I will be making this for sure.”
does the sauce keep for 5-6 days, weeks, months? which is it?
It is amazing…I actually added a bit of fresh jalapeno!
I had sauce leftover that I put in a small mason jar but would like to know what your experience has been on how long it will stay fresh?
Hi Lynn, I’ve kept it up to 5 days and it’s still good! It hasn’t lasted any longer than that in my house 🙂
Do you recommend any good vegetable sides with this dish?
Hi Laura! I really love to stir-fry broccoli and cauliflower on the stove with a bit of olive oil, salt and pepper, and fresh lemon squeezed right on top – so yummy!
Hi Tiffany,
Can you clarify exactly how much avocado to add to the mix? Thanks
Hi Danny, it’s one avocado!
is there a different taste between water and milk? Which is better?
The only difference is that milk will make it a little bit creamier but will add more calories, you can add water to thin out the sauce and it will still be creamy – it’s totally your preference!
I made this tonight. My husband and I loved it!!! The avocado cream sauce is delicious! How many calories would you say is in the sauce? If it’s made with 1% milk?
Hi Ann! I’m so glad you liked this dish! I’m not sure about the calorie count but you can plug it in over at http://www.myfitnesspal.com for free and get the stats, it’s my favorite tool!
Can I freeze the sauce for future use