Greek Salmon Avocado Boats

Allergens

Fish (Salmon), Tree Nuts (Avocado)

Ingredients

• 4 large ripe avocados, halved and pitted
• 1 lb wild
• caught salmon fillet, skin removed and cut into cubes
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper to taste

Instructions

1. a. Preheat oven to 400°F (200°C). b. Place avocado halves on a baking sheet with the cut side facing up. c. In a medium bowl, combine salmon cubes, olive oil, lemon juice, garlic, half of the parsley, salt, and pepper. Mix well and evenly distribute the mixture among the avocado halves. d. Bake in preheated oven for 12 15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C). Remove from oven and let cool slightly. e. In a small bowl, combine lemon zest, remaining parsley, and a dash of olive oil to create a tangy lemon herb sauce. Drizzle over the salmon stuffed avocado boats before serving.

Chef’s Insight

The combination of flavors and textures in this dish creates a harmonious balance that satisfies cravings without compromising nutritional goals.

Notes

Be sure to choose ripe but firm avocados for optimal texture when stuffed with salmon.