Description
This flavorful Cajun Salmon Avocado Lime recipe combines perfectly seasoned salmon fillets with a creamy, zesty avocado lime sauce. Served with rice, black beans, corn, and fresh veggies, it’s a vibrant, nutritious, and easy-to-prepare meal that balances spicy, tangy, and creamy flavors.
Ingredients
Scale
Salmon and Seasoning
- 2 6-ounce salmon fillets (skin on or off)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt (to taste)
- Freshly ground black pepper (to taste)
Avocado Lime Sauce
- 2 ripe avocados
- 1/4 cup sour cream (or Greek yogurt for a healthier option)
- 1/4 cup fresh lime juice (from about 2 limes)
- 2 tablespoons chopped cilantro
- 1 clove garlic (minced)
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon cayenne pepper (optional, for a little kick)
- 2-3 tablespoons water (to thin to desired consistency)
Sides and Toppings
- Cooked rice (any type: white, brown, or cauliflower rice)
- 1 can black beans (drained)
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup chopped red onion
- 1 cup diced tomatoes
- Lime wedges (for garnish)
- Tortillas (corn or flour, for tacos)
- Shredded lettuce (for topping)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, mix the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Rub the salmon fillets evenly with olive oil and lemon juice, then coat both sides with the Cajun spice mix.
- Cook the Salmon: Heat a non-stick skillet over medium heat. Place the salmon fillets in the skillet and cook for about 5-7 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.
- Make the Avocado Lime Sauce: In a blender or food processor, combine ripe avocados, sour cream (or Greek yogurt), fresh lime juice, chopped cilantro, minced garlic, salt, cayenne pepper (if using), and water. Blend until smooth, adding more water if needed to reach desired creamy consistency.
- Prepare Sides: Warm the cooked rice, drain and rinse the black beans, and if using frozen corn, thaw it. Combine beans, corn, chopped red onion, and diced tomatoes in a bowl. Optionally, season with a pinch of salt and pepper to taste.
- Assemble the Dish or Tacos: For plated service, place a salmon fillet over a bed of rice and top with a generous dollop of avocado lime sauce. Add the bean and corn salad on the side. For tacos, warm the tortillas, fill with pieces of cooked salmon, spoon over avocado lime sauce, add shredded lettuce, and garnish with lime wedges.
- Garnish and Serve: Finish with additional chopped cilantro or a squeeze of fresh lime juice if desired. Serve immediately for optimal flavor and freshness.
Notes
- You can substitute sour cream with Greek yogurt for a healthier, protein-rich option.
- Adjust cayenne pepper quantity to suit your heat preference.
- Use fresh lime juice for the best flavor in the avocado sauce.
- Salmon skin can be left on or removed based on preference; cooking skin-on can add extra flavor and texture.
- This recipe works well with different types of rice or even cauliflower rice for a low-carb option.
- Leftovers can be stored in the refrigerator for up to 2 days; the avocado sauce may darken slightly but will still taste delicious.
