Baked Salmon With Avocado Lime Greek Yogurt Sauce Recipes

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, rub the salmon with the garlic, olive oil, salt, pepper, and paprika.
• Bake for 10-12 minutes, until cooked through.
• Make the avocado topping: In a small bowl, gently mix together the avocado, red onion, cilantro, olive oil, salt, pepper, and lime juice. Don't overmix or you'll break down the avocado.
• Spoon the avocado topping over the salmon.
• Enjoy!

Steps:

• Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley., In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties., Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes., In a small bowl, mix sauce ingredients; serve with salmon cakes.

Steps:

• Prehear oven to 350 degrees. To prepare the salmon filets, place skin side down. Lightly brush the filets with enough olive oil just to coat them. I then sprinkle the chili-lime salt and pepper and set aside. For the Avocado-Lime sauce: In a food processor or blender, combine the greek yogurt, avocados (after peeling and seeding them), cilantro, and season with sea salt and pepper. Squeeze the lime juice into the mixture and if you want to add a little more lime flavor, grate a small portion of the rind and add to the processor. Once all components are added, pulse until everything is blended (should be a light green color). Place the salmon filets skin side down in a lightly greased 9x13 baking dish. Cover the filets with the yogurt sauce so it is about a 1/4 inch thick on top. Bake the salmon for 15-20 minutes, until medium. Serve. *There is a good possibility that you will have some leftover sauce. You can use it as a dipping sauce for naan, vegetables, or anything you can think of!