Fennel, Mustard & Lemon-Crusted Salmon with Avocado Salsa

Fresh, fragrant salmon topped with a luscious avocado salsa with tomato and fennel is the way to your loved one's heart (not their waistline).

Photo: Maya Visnyei

By Matt Binkley

Serves: 2
Hands-on time: 25 minutes
Total time: 35 minutes

INGREDIENTS:

• 2 5-oz center-cut boneless, skin-on salmon fillets
• 1 1/2 tsp extra-virgin olive oil
• Zest of 1/2 lemon (Chef’s Tip: Chop your zest after grating it for a finer texture and more intense flavor!)
• 1 tsp fennel seeds or anise seeds
• 1 tsp mustard seeds
• Pinch each sea salt and fresh ground black pepper

AVOCADO SALSA:

• Juice of 1/2 lemon
• 1/4 avocado, pitted, peeled and finely chopped
• 2 tbsp finely chopped tomato
• 2 tbsp finely chopped fennel
• 1 tbsp finely chopped fennel fronds
• 1 1/2 tsp extra-virgin olive oil
• Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 450ºF. On a small baking sheet turned upside down, place a sheet of foil. Place salmon skin side down on foil. Drizzle oil over salmon and sprinkle with zest, fennel seeds, mustard seeds, salt and pepper. (MAKE AHEAD: Prepare salmon through Step One earlier the same day, then cover and refrigerate until ready to bake.)
2. Using the baking sheet to help you, slide foil with fish directly onto oven rack. Bake for 10 to 12 minutes, until opaque in center.
3. Meanwhile, prepare salsa: To a small bowl, add all ingredients. Cover and refrigerate until ready to use.
4. Using the baking sheet, carefully slide salmon and foil out of oven. Remove and discard skin.

Nutrients per serving (1 salmon fillet and 1/4 avocado salsa): Calories: 222, Total Fat: 15 g, Sat. Fat: 2 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 3 g, Carbs: 5 g, Fiber: 2.5 g,  Sugars: 1 g, Protein: 16 g, Sodium: 156 mg, Cholesterol: 39 m
g