Salmon with Pineapple-Avocado Salsa

Ingredients:

For the salsa

• 1 jalapeno pepper, seeded and diced
• 1 small ripe avocado, pitted and diced
• 1/2 cup diced pineapple, plus any leftover juices
• 1/2 cup cherry tomatoes, diced
• 1/3 cup red onion, minced
• 3 tablespoons cilantro, finely chopped
• Juice of 1/2 lime
• Pinch of sea salt

For the salmon

• 1–2 teaspoons coconut oil
• 2 skin-on wild salmon fillets, about 160g each and roughly even thickness
• Lime wedge, optional garnish
• Cilantro, optional garnish

Directions

For the salsa

Mix ingredients in a medium-sized bowl. Set aside to let the flavors develop. Yields about 2 cups salsa.

For the salmon

Melt the coconut oil in a medium frying pan and swirl to coat. Place the salmon in the pan, skin side down. Cook 4 minutes for every 1/2-inch of thickness. When most of the flesh below the top of the fish is pale, carefully flip each fillet and cook an additional 1–2 minutes.

Serve the salmon atop a bed of rice, if desired, and squeeze lime juice over the top. Arrange a half of the salsa on the fish, then garnish with additional lime wedges and cilantro.

Note: Grilling the salmon works just as well.

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Serves: 2  |  Serving Size: 1/2 of recipe

Per serving: Calories:433 ; Total Fat: 25g; Saturated Fat: 6g; Monounsaturated Fat: 7g; Cholesterol: 90mg; Sodium: 155mg; Carbohydrate: 19g; Dietary Fiber: 6g; Sugar: 7g; Protein: 35g
Nutrition Bonus: Potassium: 1165mg; Iron: 11%; Vitamin A: 15%; Vitamin C: 41%; Calcium: 3%