Description
This spicy, tangy baked salmon paired with a creamy avocado sauce makes for a delicious and healthy meal.
Ingredients
Scale
- 4 fillets salmon
- 2 tablespoons Sriracha sauce
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ripe avocado
- 2 tablespoons Greek yogurt
- 1 tablespoon lime juice
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the Sriracha sauce, lime juice, garlic powder, and onion powder.
- Place the salmon fillets on a baking sheet and brush the Sriracha mixture over them.
- Bake for 12-15 minutes or until the salmon is cooked through.
- While the salmon is baking, prepare the avocado cream by blending the avocado, Greek yogurt, lime juice, salt, and pepper until smooth.
- Serve the baked salmon with a generous dollop of avocado cream on top.
Notes
- Adjust the amount of Sriracha based on your spice preference.
- Leftover avocado cream can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg