1 ½ pounds salmon
2 tablespoons avocado oil or olive oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons balsamic vinegar
1/2 tablespoon honey
3 cloves garlic, finely minced
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon freshly grated ginger
1 avocado, diced
1 peach, diced
3 tablespoons finely diced red onion
1 jalapeño, seeded and diced
2 tablespoons finely diced cilantro
1 lime, juiced
Salt & freshly ground black pepper, to taste


1.Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.
2.Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour
3.While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.
4.Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.
5.Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.

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