Avocado Lime Baked Salmon with Nightshade-Free Guacamole

A simple and easy Avocado Lime Baked Salmon with Nightshade-Free Guacamole recipe that is perfect for a quick lunch or dinner.  Bring on the healthy fats!

Life is full of surprises.  Like this simple baked salmon with hints of avocado and lime that you probably never saw coming (seriously, Jeremy was quite surprised with his first bite).  Or the fact that after 20-some odd years of hardly eating seafood, I now crave, love, and eat salmon on a weekly basis.  Luckily the surprises involved with this dish all have a positive twist to them.

Knowing how much I love avocado oil, I was extremely excited to receive this key lime avocado oil for Christmas from my future brother- and sister-in-law.  And though I normally associate key lime with pies and sweets, I knew something a bit different had to happen when salmon was involved.  Something savory.  So avocado lime salmon, it was!

Of course salmon topped off with homemade nightshade-free guacamole is even better.  This post contains my go-to guacamole recipe now that I am avoiding tomatoes and peppers, and I have to say that I totally do not miss the original version.  I could eat this guac straight from the bowl (and I do quite frequently).  The lime juice is the key, my friends.

Call me crazy, but the first thoughts that comes to mind when I cut into and smell a lime are my college days and tequila.  I can literally smell one and say, “ah, tequila!”  But now I am old and generally tend to avoid alcohol on most occasions, so I guess I’ll just have to go on smelling limes and making guacamole instead.  Regardless, I still think a margarita would pair terrifically with this Avocado Lime Baked Salmon!

Avocado Lime Baked Salmon with Nightshade-Free Guacamole
AIP Paleo, Gluten-Free, Grain-Free, Dairy-Free, Nightshade-Free, Nut-Free, Soy-Free, Egg-Free, Pescetarian, Whole 30

Serves 4

Ingredients

For the salmon:
4 6-ounce fillets of wild-caught salmon (thawed if previously frozen)
2 to 3 tsp of key lime avocado oil
2 tsp of fine pink Himalayan sea salt
1 1/2 tsp of garlic powder

For the nightshade-free guacamole:

2 whole, ripe avocados, removed from peel and chopped
1/4 cup of red onion, diced
1/4 cup of packed fresh cilantro, finely chopped
the juice of one small lime
1/2 tsp of fine pink Himalayan sea salt
1/2 tsp of garlic powder

butter or romaine lettuce for salads (optional)

Directions

1. Preheat oven to 400 degrees F.  Line a baking sheet with a silicone baking mat or parchment paper.

2. Rub both sides of the salmon fillets with the oil.

3. Combine salt and garlic powder in small bowl.  Rub both sides of the salmon fillets with the seasonings.  Place onto the baking sheet and bake for approximately 10 minutes.

4. While the salmon is baking, make the guacamole.  Begin by mashing the avocado.  Add red onion, cilantro, lime juice, salt, and garlic powder.  Stir until well-combined.  Refrigerate until the salmon is ready.

5. After 10 minutes, remove the salmon from the oven.  Turn the boiler on low and broil the fillets for five to 10 minutes.  I broiled mine was 10 minutes because I like my salmon a bit drier and crispier, but cook it to your liking.

6. If desired, serve each salmon filet over a bed of lettuce and top with guacamole

While this salmon tastes delicious on its own, I think the big dollop of guac is an absolute must!  I also highly recommend serving plantain chips on the side because #duh

[bctt tweet=”Think summertime with this Avocado Lime Baked Salmon + Guac! #Paleo #glutenfree #recipe”]

What would you make with a little key lime avocado oil?

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