Oven-Baked Salmon with Avocado Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender oven-baked salmon fillets topped with a refreshing avocado salsa that combines fresh lime, cilantro, and tomatoes for a vibrant paleo dish. This Mediterranean-inspired paleo recipe (gluten free, dairy free), ready in about 25 minutes, pairs salmon fillets, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin-side down.
  2. Step 2: Drizzle 1 tbsp extra virgin olive oil over the salmon and season each fillet with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Rub the seasoning evenly.
  3. Step 3: Bake salmon for 12-15 minutes until just cooked through and flaky.
  4. Step 4: While salmon bakes, combine in a bowl 1 large diced avocado, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 tbsp extra virgin olive oil. Gently toss to combine.
  5. Step 5: Serve the salmon fillets topped generously with the avocado salsa.

Frequently asked questions

How long does Oven-Baked Salmon with Avocado Salsa take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Salmon with Avocado Salsa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Oven-Baked Salmon with Avocado Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Salmon with Avocado Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Salmon with Avocado Salsa gluten free?

Yes — this recipe is tagged gluten free, dairy free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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