Roasted Salmon with Avocado Jalapeno Salsa

Ingredients

1 tsp canola, grapeseed, or olive oil

Salt and freshly ground black pepper

1 1/2 lb salmon fillet with skin, cut in 4 pieces

Avocado Jalapeno Salsa

1 large slightly firm avocado, diced

1 large firm tomato, diced

1 jalapeno, diced

1/2 med white onion, diced

1 pinch salt

1 Tbsp lemon juice

1 tsp cilantro

Directions:
Avocado Jalapeno Salsa: Mix all the ingredients together and serve at once. Plan ahead to use it all, as this salsa will not keep.

Preheat oven to 425°F. Season each piece of fish with a pinch of salt and a few grinds of black pepper. Heat the oil in an ovenproof medium skillet. When a drop of water dances on the surface of the pan, add the pieces of fish, skin side up. Cook until they are seared and have a golden crust, 3 minutes. Using tongs, turn the fish skin side down. Slip the skillet into the oven and roast until the fish is pearlescent in the center, 8 minutes for a 1” thick fillet. Transfer the salmon to a serving platter or individual plates. Add 1/2 cup of the salsa to each plate and serve. (4 Servings)