Baked Salmon with Corn & Avocado Salsa

Makes 4 Servings (with enough salmon left over for two more meals)




Baked Salmon

2 pounds salmon fillet

2 tablespoons honey

2 teaspoons Dijon mustard

1/2 teaspoon kosher salt

Pinch black pepper


Avocado Salsa

2 cups frozen corn kernels, thawed

1 avocado, peeled and cut into 1-inch pieces

1/4 cup finely diced red bell pepper

2 tablespoons sliced green onions (about 2 onions)

1 tablespoon fresh or bottled lime juice

1 tablespoon chopped fresh cilantro, optional

1/4 teaspoon kosher salt

Black pepper




Preheat the oven to 400°F. Brush the honey and mustard evenly over the salmon; season with the salt and pepper. Place in a baking dish and bake until the fish is cooked through and flakes easily with a fork, 18 to 20 minutes. While the salmon is cooking, prepare the salsa by combining the corn, avocado, bell pepper, green onion, lime juice, cilantro as desired, salt, and pepper to taste in a bowl. Serve the salmon with the salsa on the side and garnish with fresh cilantro.


Nutrition Information per Serving


310 calories, 12g fat, 2g saturated fat, 290mg sodium, 23g carbohydrates, 6g fiber, 28g protein, 40% vitamin C

To keep cilantro fresh, fill a cup with cool water halfway and stand herbs upright. Pop a small plastic bag loosely over the bouquet of herbs and set in refrigerator.    » more
Tired of boring leftovers? Try planning for delicious leftovers by making extra servings of your first meal. Use leftover Baked Salmon to create Spinach & Salmon Frittata and Simple Salmon Noodle Casserole.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
Receive the latest plastics news and information » sign up