Avocado Oil Mayo Salmon Recipe and The Most Colorful Side Salad
Y’all, I just recently learned something new: avocado oil mayo is AWESOME. It’s still got the same consistency and overall flavor of mayo, but it’s a far healthier alternative. And personally, I think this tastes even better than traditional mayo. So naturally, my next move was seeing what I could put this avocado oil mayo on. Spoiler alert: it’s a LOT of things. My ultimate favorite, though, is this salmon recipe.
Now, I’m totally okay just munching on some salmon by itself. But if you’re preparing this as a more hearty dinner, you’ll want to add some sides, as well. Asparagus and brussels sprouts are both solid options for side pieces, though today we’re going with possibly the most colorful side salad around. You’ve got your boisterous greens, reds, and specks of white. I guess that’s just three colors, but still – it’ll pop off the plate, and more importantly, into your mouth. Let’s dive on in.
The Real MVPs of This Salmon Recipe
Obviously, salmon is a highlight of any salmon recipe. You know, because it’s in the name. I highly recommend wild-caught salmon fillets here, since they’re overall healthier and just taste fresher. It’ll cost you a few more dollars, but you’re getting the equivalent in flavor, and that’s a big victory.
However, the true winners here are the accouterments to your salmon. We’re talking about two things in particular: BetterBody Foods Avocado Oil Mayo and Pod & Bean Caribbean Seasoning blend. You might be thinking things like, “What? Avocado mayo on my salmon?!” and “Huh?! Chocolate? On my salmon?!” If that’s the case, I invite you to open up your mind, but especially open up your appetite. Both are gon’ be CHANGED after this experience.
A Side of Salad, Please
One of the reasons I love this dish is because the salad is SUPER easy to make. You can throw in other veggies if you’d like, but you’ll get plenty of noms (and some nice nutrients) with only tomatoes and cucumbers. And since goat cheese makes just about everything better, sprinkle that on to your heart’s content. YES.
Read on to see how you can make this salmon recipe in no time at all. Happy eating!
Ingredients (serves 2)
2 wild-caught salmon fillets
1 large cucumber
1 large heirloom tomato
2 tablespoons of goat cheese
2 tablespoons of avocado oil mayo (I like BetterBody Foods Avocado Oil Mayo)
1 tablespoon of your choice of seasoning – this recipe calls for Pod & Bean Caribbean Seasoning blend
Instructions
1. Preheat oven to 450 degrees. Place salmon in a foil-lined baking pan, skin-side down.
2. Season salmon to your liking – this specific recipe calls for the Pod & Bean Caribbean Seasoning blend from The Cocoa Exchange but you just do you, boo.
3. Cook salmon for 10 minutes, then remove from the oven. Spread a layer of avocado oil mayo on top, then place back in the oven. Cook for an additional 5 to 7 minutes, until you can flake with a fork.
4. While salmon cooks, prepare side salad by slicing cucumber and cutting tomato into small wedges. Sprinkle with goat cheese and have all the noms.
