Ingredients
- 15 oz. Salsa verde dip
- Freshly chopped coriander
- 2 tbsp. chopped red onion
- 2 avocados, diced
- 500g salmon side cut into 4
- 1 tbsp. extra-virgin olive oil
- 2 limes, cut in half
- Sea salt and freshly ground black pepper to taste
Instructions
- In a small mixing bowl combine salsa verde, coriander, red onion, and avocados.
- Mix together and set aside.
- Preheat a large cast-iron skillet over medium-high heat.
- Meanwhile, pat salmon dry and season with salt and pepper.
- Add oil to skillet; when oil is hot but not smoking add salmon skin-side down.
- Cook salmon 4 to 5 minutes per side.
- Serve salmon with a large spoonful of avocado salsa verde and a squeeze of lime.