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South of the Border Salmon

Quick, easy, delicious...and so pretty!

For you salmon lovers...this was just so easy and so clean. And quick! It only took me 35 minutes total to prep and bake this pretty dinner. My kids and their friends inhaled it. I served mine over brown rice and I served theirs over mashed potatoes. Only 377 calories for the salmon plus 200 calories for the brown rice.

Baja Salmon

Ingredients • 4 salmon steaks (4-6 oz each) • 1 tbsp olive oil • 1 tsp each sea salt and pepper • 2 avocados (sliced thinly) • 2 limes (juiced) • 1 bunch of chives, finely chopped • 1 large carton of sliced white mushrooms • 1 cup cooked brown rice

Instructions 1. Preheat the oven to 375F. 2. Place the salmon skin side down on a lined baking sheet. I spray aluminum foil with clean cooking spray. Drizzle just a little olive oil (half of the quantity) over the top of each salmon steak. Season the steaks with the salt and pepper. 3. Bake the salmon for 20 minutes. 4. Mix the sliced avocado and chives gently with the lime juice, taking care not to break of smash the avocado....avoid turning it into guac! Add salt and pepper to taste. 5. While the salmon is baking, toss the sliced mushrooms in the remaining oil. Add the salt and pepper. In a sauté pan, cook the mushrooms very gently, for about 5-7 minutes until they’re just warmed up but still crisp. This should be your last step before plating. 6. Serve the salmon hot on a bed of brown rice. Top with layers of mushrooms and avocados. Season lightly once more with salt and pepper if you want. Serve with lime wedges.


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