Salmon with Strawberry Salsa

Organic Strawberries are in season and Spouts has the best selection of them!

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!

This baked salmon is perfect for Mother’s Day this Spring. It’s healthy, easy to make, rich in nutrients and made with the most vibrant strawberries!

I love purchasing my ingredients at Sprouts because…

• It’s convenient and close to my house and workout studio!
• They always have a great selection of fresh produce and all the natural products I need.
• Sprouts is affordable and I can shop there within my budget.

This recipe is super simple, delicious, beautiful and the best way to feed a crowd. The salmon is baked and while it’s in the oven you can prepare the strawberry salsa. A 20-Minute Meal!

What kind of salmon should I buy?

This recipe uses a 1 lb. wild sockeye salmon fillet but you can also use salmon filets, skin-on (about 6-8 ounces each). Sprouts has them in the frozen section that I love to buy and use too.

The salmon should have skin that is bright silvery, and the flesh should be shiny, moist and brightly-colored. 

How to bake salmon

1. First, bring the salmon to room temperature by letting it rest on the counter for 15-20 minutes. Letting the salmon come to room temperature first will help with even cooking.
2. You’ll want to season your salmon with salt, pepper and garlic next. Be sure to blot your salmon first if it’s too wet.
3. Bake in a preheated oven set to 375°F in an oven safe dish lined with foil and coated with a little olive oil so it doesn’t stick.
4. Bake until salmon is lightly translucent in the center, anywhere from 12-16 minutes. Fish should reach an internal temperature of 145° F which should be measured at the thickest part of the fillet.

How to check for doneness in your salmon: Use a fork to check salmon for doneness. When the fish flakes easily, it’s done.

What you’ll need for the Strawberry Salsa:

• 16 oz. fresh strawberries, chopped
•  1 avocado, diced
•  ½ red onion, diced
•  ½ cup cherry tomatoes, halved
• 1 jalapeno, diced
• 2 Tbsp. lime juice
• 2 Tbsp. lemon juice
• ¼ cup fresh cilantro, chopped
• ½ tsp. salt
• ½ tsp. pepper

If you love this salmon recipe I’m sure you’ll also love my easy sheet pan salmon recipe too!

Salmon with Strawberry Salsa

This baked salmon is perfect for Mother’s Day this Spring. It’s healthy, easy to make, rich in nutrients and made with the most vibrant strawberries! 

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Author: Tawnie Graham of Kroll’s Korner

Ingredients

• ▢ 1 lb. Wild Sockeye Salmon Fillet
• ▢ 1/2 tsp. salt
• ▢ 1/2 tsp. pepper
• ▢ 4 cloves garlic, minced
• ▢ 1 Tbsp. Olive oil

For the strawberry salsa:

• ▢ 16 oz. Organic Strawberries, fresh, chopped
• ▢ 1 large avocado, diced
• ▢ 1/2 red onion, diced
• ▢ 1/2 cup cherry tomatoes, halved
• ▢ 2 Tbsp. lime juice
• ▢ 2 Tbsp. lemon juice
• ▢ 1/4 cup cilantro, fresh, chopped
• ▢ 1/2 tsp. salt
• ▢ 1/2 tsp. pepper

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Instructions

• Preheat oven to 375°F. Remove the salmon from the fridge 15 minutes before cooking and let it come to room temperature.
• Line a baking dish with foil and coat with oil. Place the salmon skin side down in the baking dish and season with ½ tsp salt, pepper and garlic.

  Bake anywhere from 12-16 minutes or until the salmon is lightly translucent in the center. Fish should reach an internal temperature of 145° F.
• While the salmon cooks, make the strawberry salsa by chopping and prepping the ingredients. Place all ingredients in a bowl and gently stir to mix.

  Place this on top of your salmon and serve with salad and rice/ or pasta. Enjoy!

Notes

Other ways to enjoy strawberry salsa: 

• With chips
• In a taco salad with chicken
• Line a plate or a large rimmed bowl with lettuce. Place down a block of cream cheese and pour the strawberry salsa over it. Serve with your favorite crackers.
• With a spoon! (haha!)

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Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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