This Avocado Salmon is tender baked or air fryer salmon fillets topped with a fresh and flavorful avocado salsa makes the perfect easy and nutritious weeknight meal! Gluten-free, grain-free, dairy-free, low carb, paleo and Whole30 compliant.
Pat salmon dry with a paper towel. Drizzle the salmon with oil and coconut aminots. Season with salt, black pepper, garlic powder, smoked paprika and chili powder. Rub into the salmon fillets. Chill in the fridge for 30 minutes, for best results.
Meanwhile, make the salsa by chopping the avocado, cherry tomatoes, onion and cilantro. Add to a bowl along with lime juice and salt and use a fork to mix to combine. Chill in the fridge until ready to serve.
Place the marinated salmon in the air fryer basket.
Cook for 11-12 minutes, or until the salmon is just done.
Transfer salmon to a plate and top with avocado salsa and serve with your favorite sides.
Meanwhile, preheat the oven to 400F (see below for air fryer method) and line a baking sheet with parchment paper.
Once the oven is ready, place the baking sheet in the oven and cook for 7-9 minutes, (or more depending on the thickness of the salmon) until the salmon is just done and starts to flake easily. Turn the broiler on high and broil the salmon for another 1 - 1 ½ minute (watching carefully so that it doesn’t burn), until there are a few brown / charred spots.
Transfer salmon to a plate and top with avocado salsa and serve with your favorite sides.
How to store
Leftover salmon should be refrigerated in an airtight container. It will stay fresh for up to 3 days. To reheat your salmon fillets, place them on a foil-lined baking sheet and warm them up in a preheated, 275°F oven. Heat the fillets for about 15 minutes, then serve.
How to freeze
Store salmon in a freezer-safe container. Thaw out frozen salmon in the fridge before reheating.
Cooked salmon can be frozen for up to 2 weeks.