• Joe Centineo

The Sunday Cookbook: Garlic Salmon with an Avocado Salsa


For the Avocado Salsa:

  • 2 avocados, cubed

  • 1/2 red onion, finely diced

  • 1 clove of garlic, minced

  • The juice of 2 limes

  • Sea salt and pepper, for taste

For the Salmon:

  • 2 salmon filets, about ½ pounds

  • 3 tablespoons olive oil

  • 1 clove of garlic, minced

  • 2 tablespoons lemon juice

  • Salt and pepper, for taste

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • 2 tablespoons olive oil, for cooking


  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.

  2. In a small bowl, combine the avocado, garlic, onion, salt, pepper, and lime juice. Stir carefully and gently until combined; set aside in the fridge.

  3. In a separate bowl, combine the oil, garlic, lemon juice, salt, pepper, onion powder, and garlic powder.

  4. Preheat oil in a non-stick skillet or cast-iron skillet over a medium-high flame. Once hot, place the salmon on the skillet, skin side down. Let it cook for 1 to 2 minutes.

  5. Transfer the salmon onto the baking sheet and brush on the garlic sauce.

  6. Cook salmon in the oven for 10 to 15, or until it reaches your desired cook. Cooking time may vary depending on the thickness of the filet.

  7. Serve the salmon with a scoop of the avocado salsa and your side of choice.

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com