Ingredients
- 15 oz. Salsa verde dip
- Freshly chopped coriander
- 2 tbsp. chopped red onion
- 2 avocados, diced
- 500g salmon side cut into 4
- Freshly ground black pepper and salt
- 1 Tbsp. extra-virgin olive oil2 limes, cut in half
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; whenoil is hot
- but not smoking add salmon skin-side down. Cook salmon 4 to 5 minutes per side. Repeat steps for remaining salmon.
- Serve salmon with a large spoonful of avocado salsa verde and a squeeze of lime.