Simple and delicious spice crusted salmon with a flavor packed avocado pomegranate salsa. A trip to the Mediterranean without leaving your house.
Here’s the thing. I really really love salmon. Enough that I’ve said a few times out loud that if I had to choose one type of animal-based protein to live on for the rest of my life, it would be salmon. My desert island protein of choice not only for the nutritional content but I love the taste so much. Not only that but easy to cook and pairs with so many flavors.
Some kinds of salmon live in freshwater, some live in saltwater, and some live in both, depending on the season. The five main kinds of salmon are all of the Pacific variety. You want to make sure you buy wild if you can and here are the types:
I love sockeye but some people find it to fishy so feel free to use your favorite. This recipe with work with any. I feel like I could preach from the mountain tops on how important it is to have good quality spices in your kitchen makes delicious food so easy and delicious. My favorite spices are from Burrlap and Barrel ( code CHEFDANIELLE for a discount) they are single origin spices and the best part is the money goes back to the farmers.
The salsa is simple but delicious filled with creamy avocado, tart crunchy pomegranate and some shallot, vinegar and garlic. Packed with flavor and so easy.
This recipe can be made ahead just keep the salsa and salmon separate until ready to eat. I hope you enjoy this recipe as much as I do. Happy cooking XOXO
Spice crusted salmon with a flavor packed avocado pomegranate salsa.
Salmon - Heat oven to 400’f. Mix spices together in bowl and season salmon with 2 tbsp of spice mix. Drizzle olive oil over salmon and roast for 10-12 minutes or until cooked to desired temperature. Remove from the oven and top with salsa.
Salsa - Place shallot and red wine vinegar in a bowl and allow to sit for 5 minutes. Then add remaining ingredients into bowl, mix well and taste. Add more salt if needed.
Salmon separate from the salsa will keep fresh stored in a glass container for 3 days. Salsa without avocado will last for 4-5 days. Just add avocado when ready to eat if you prefer to meal prep.