Pan Seared Salmon and Avocado Salsa


For the Pan Seared Salmon

4, 4 ounce Salmon fillet‘s – skin on or off
2 Tablespoons avocado oil
½ teaspoon Garlic powder
Zest and juice of one small lime
Kosher salt to taste
Pepper to taste
For the Avocado Salsa
1 cup Diced avocado
Juice of one lime
One clove garlic, minced
Kosher salt and pepper to taste
2 tablespoons Chopped cilantro
2 Roma tomato’s, diced


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