Time: 45 min.
Complexity: easily
Servings: 6

Valerie Bertinelli knows exactly how to infuse a simple baked fish with tons of flavor, and her method is one of the easiest ways to do it. She sprinkles salmon fillets (like salmon) with a mixture of chopped fresh herbs and bakes them. The fish is garnished with avocado and tomato salsa.

Ingredients:

• 2 tbsp olive oil + extra to grease the pan and fish
• 1/3 cup finely chopped dill
• 1/3 cup finely chopped parsley
• 3 tbsp finely chopped fresh chives
• 3 tablespoons finely chopped fresh basil
• 1 kg salmon fillet (center part), skinless and boneless
• 2 large avocados
• 340 g (12 oz) of mixed-color cherry or grape tomatoes, halved or quartered if large
• 2 tablespoons freshly squeezed lemon juice
• 1 small shallot, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, salsa sauce, Avocado, tomatoes, lemon juice, dill

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Preparation:

Step 1
• Preheat oven to 175°C. Line a large baking sheet with parchment paper and lightly grease it with oil.
Step 2
• Combine dill, parsley, green onions, and basil in a small bowl. Set aside 2 tablespoons of the salsa mixture. Place the fish on the prepared baking sheet and season with salt and pepper on all sides. Drizzle lightly with oil, then sprinkle evenly with herbs. Bake until tender, 20–25 minutes.
Step 3
• Meanwhile, halve the avocado, peel it, and cut it into 1-cm pieces. Place the avocado in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons of oil, 1/2 teaspoon of salt, and the remaining herbs. Transfer to a serving bowl. Serve the fish with salsa.

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