Firecracker Salmon with Peach Avocado Salsa

• servings: 4 servings
• total time: 30 minutes

Ingredients

For the salmon:

1 ½ pounds salmon

2 tablespoons avocado oil or olive oil

2 tablespoons reduced-sodium soy sauce

2 tablespoons balsamic vinegar

½ tablespoon honey

3 cloves garlic, finely minced

1 teaspoon red pepper flakes

½ teaspoon cayenne pepper

1 teaspoon freshly grated ginger

For the peach salsa:

1 avocado, diced

1 peach, diced

3 tablespoons finely diced red onion

1 jalapeño, seeded and diced

2 tablespoons finely diced cilantro

1 lime, juiced

Salt & freshly ground black pepper, to taste

Directions

Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.

Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour

While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.

Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.

Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.

Notes

Side dish options

Orange glazed carrots

Green bean almandine

Roasted brussels sprouts

Sesame garlic grilled sweet potato fries

Black forbidden rice, wild rice, quinoa or couscous

Nutrition

• Calories: 416 kcal
• Total Fat: 27.9 g
• Saturated Fat: 4 g
• Total Carbohydrate: 12.9 g
• Dietary Fiber: 3.9 g
• Total Sugars: 5.9 g
• Protein: 31.9 g