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Baked Salmon with Chargrilled Pineapple and Avocado Dressing

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Ingredients

Adjust Servings:
230 gr Skinless salmon fillet 1 piece is 115 gr
22-sm thick round rings rings Pineapple
30 ml Lemon juice
1 tsp Dried basil
1 pinch Ground black pepper
1 pinch Sea salt
Avocado Dressing:
1/2 Avocado
75 ml Lemon juice
2 tbsp Extra virgin olive oil
1 small clove Garlic
2 tbsp Parsley chopped
2 tbsp Coriander chopped
1 pinch Ground black pepper
1 pinch Sea salt

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Baked Salmon with Chargrilled Pineapple and Avocado Dressing

Features:
  • Dairy free
  • Gluten Free
  • Low carb
  • Paleo

Baking fish helps to save all the omega-3 fatty goodness from leaving it in the pan and adding excess oil to compensate for the loss of moisture. Salmon makes perfect combination with citrusy avocado dressing and grilled pineapple. Enjoy!

  • 30
  • Serves 2
  • Easy

Ingredients

  • Avocado Dressing:

Directions

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Preheat your oven to 180 °C. Mix black pepper, dried basil, salt and lemon juice. Rub salmon with the mixture. Place salmon fillet on the oven tray, using a piece of baking paper. Bake for 23 min.
For refreshing avocado dressing combine lemon juice, coriander, parsley, olive oil, salt, black pepper, garlic and avocado in a blender. Blend until the texture is perfectly smooth
Heat a chargrill pan and cook pineapple rings with no oil for 1 min at each side.
Serve 1 pineapple slice for each plate and arrange fish fillet slightly overlapping it. Add 3 tablespoons of dressing on top of each piece of the salmon. Garnish the dish with fresh coriander.

Steps

1
Done

Preheat your oven 180. Mix black pepper, dried basil, salt and lemon juice. Rub salmon with the mixture. Place salmon fillet on the oven tray, using a piece of baking paper. Bake for 23 min.

2
Done

For refreshing avocado dressing combine lemon juice, coriander, parsley, olive oil, salt, black pepper, garlic and avocado in a blender. Blend until the texture is perfectly smooth

3
Done

Heat a chargrill pan and cook pineapple rings with no oil for 1 min at each side.

4
Done

Serve 1 pineapple slice for each plate and arrange fish fillet slightly overlapping it. Add 3 tablespoons of dressing on top of each piece of the salmon. Garnish the dish with fresh coriander.

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