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PaleoGluten freeTooGut original

Paleo Salmon with Charred Avocado Salsa

Crisp skin-on salmon with avocado and tomato briefly charred until smoky but still recognisably fresh.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy
Start cooking ↓
Skin-on salmon with rough charred avocado tomato salsa
TooGut pickFlexible, practical, genuinely delicious.

Avocado can take brief fierce heat. Char only one face of each rough piece so the salsa has smoke, creaminess and genuine variation.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Salmon

  • 800 gskin-on salmon fillets
  • 2 tbspextra virgin olive oil

Charred salsa

  • 2 avocados, cut into rough pieces
  • 3 tomatoes, cut into uneven wedges
  • 60 mllime juice
  • 30 gcoriander leaves, torn
  • 1 red chilli, roughly sliced
One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry the salmon skin

Pat salmon very dry and season. Heat a heavy pan over medium-high heat.

Cook skin-side down

Cook salmon skin-side down for 6 to 8 minutes until crisp. Turn for 2 minutes, then rest.

Char one face

Add avocado and tomato cut-side down to the hot pan for 60 to 90 seconds. Do not stir.

Fold the salsa

Toss charred vegetables gently with lime, coriander, chilli and pan juices. Spoon beside salmon.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,360 kJ

Protein45 g

Carbohydrate15 g

Fibre8 g

Fat37 g

Approximate only. Values change with brands, portions and selected swaps.
Set yourself up

Equipment

  • ✓ Heavy frying pan
  • ✓ Fish spatula
  • ✓ Mixing bowl
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