Roasted curried salmon with lime avocado


  • Prep Time5 mins
  • Total Time5 mins
  • Makes2 servings
*PLUS Roasting Time: 10 minutes


  • 1/2 tsp hot curry paste

  • 1/2 tsp vegetable oil

  • 2 salmon fillets or salmon steaks, about 250-g each

  • 1 lime

  • 1 ripe avocado

  • pinch salt


  • Preheat oven to 500F (260C). In a small bowl, stir curry paste with oil. Place salmon, skin-side down, on a foil-lined baking sheet with shallow sides or in a pie plate. Spread curry mixture overtop. Roast in centre of 500F (260C) oven, uncovered, until centre of salmon flakes, about 10 minutes per inch (2.5 cm) of thickness. If salmon is 1 inch (2.5 cm) at its thickest point, it will need 10 minutes; if 1-1/2 inches (3.5 cm), it will take 15 minutes.

  • Meanwhile, cut lime in half. Peel avocado and remove fruit from pit. Place fruit in a medium-size bowl and mash with a fork, along with a couple squeezes of lime juice and a pinch of salt. Remove cooked salmon from oven and immediately squeeze juice from half a lime overtop. Serve salmon with a dollop of avocado purée on the side. Great with asparagus and sautéed new potatoes.

Nutrition (per serving)

Calories 505, Protein 36.7g, Carbohydrates 9.3g, Fat 36.4g, Fibre 2.6g, Sodium 106mg.

In about 15 minutes, you can whip up a salmon dinner as terrific as one served in a chi-chi restaurant. Plus, the curry mixture tastes delicious on most fish.