Pan-Seared Salmon with Guacamole
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: Intermediate
1 large avocado, pitted, peeled
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice
1/2 teaspoon salt, divided
1/8 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
6 salmon fillets, thawed if frozen, skin removed, patted dry (6 fillets = about 1-1/2 pounds)
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 27 mg | 3% |
Carbohydrate | 5 g | 2% |
Cholesterol | 56 mg | 19% |
Total Fat | 17 g | 26% |
Iron | 1 mg | 4% |
Calories | 256 kcal | 13% |
Sodium | 358 mg | 15% |
Protein | 21 g | 41% |
Saturated Fat | 3 g | 15% |
Sugars | 1 g | 0 |
Vitamin C | 10 mg | 16% |
Mash avocado in medium bowl. Stir in drained tomatoes, onion, lime juice, 1/4 teaspoon salt and black pepper to make guacamole. Set aside.
Spray 12-inch skillet with cooking spray. Heat over medium-high heat. Sprinkle fish with remaining 1/4 teaspoon salt, chipotle pepper and cumin. Place fish in skillet; cook 2 to 3 minutes on each side or until golden brown and flakes easily with fork (145°F). Serve fish with guacamole.
Pan-Seared Salmon with Guacamole