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May 2024 Health Hotline® Magazine Issue 82

May 2024 Health Hotline® Magazine Issue 82

Recipes

  • Roasted Salmon with Avocado and Kiwi Salsa

Articles

  • Think Wisely - Body Care & Beauty Bonanza
  • What Every Woman Needs to Know About Perimenopause
  • Want Healthy Glowing Skin? Focus on Skin Barrier Health!
  • For The Love of Organics: Kiwis
  • Earth Watch
Read the Magazine
 

Articles

Roasted Salmon with Avocado and Kiwi Salsa

Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Seed Free
Dairy Free
Grain Free Diet
Egg Free
Paleo Diet
Primal

Simple and elegant, this combination of buttery roasted salmon topped with bright, citrusy avocado and kiwi salsa is on the table in minutes. The recipe can easily be doubled, and any leftover salsa can be added to salad, spooned over tacos, or scooped up with a cracker.

30 minutes
2 (5-ounce) packages wild-caught frozen salmon fillets, thawed
1 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 teaspoon Natural Grocers Brand Bulk Real Salt, divided
3 organic kiwis, peeled and finely diced
1 organic avocado, finely diced
1/2-1 organic jalapeño pepper, seeds removed and minced
2 tablespoons finely diced organic red onion
2 tablespoons finely minced organic cilantro
juice of one organic lime (~4 tablespoons)
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper

1. Preheat oven to 425°F and line a baking sheet with parchment paper.

2. Pat salmon fillets dry then place skin-side down onto the parchment. Drizzle the olive oil over the pieces and season with ½ teaspoon of salt.

3. Roast the salmon for 8-10 minutes, or until it flakes easily with a fork; take care to not overcook.

4. To prepare the salsa, combine the kiwi, avocado, jalapeño, onion, cilantro, and lime juice. Add the remaining ½ teaspoon of salt and pepper. Taste and adjust seasoning if necessary. Note: This can be prepared in advance and refrigerated until ready to eat.

5. Remove the salmon from the oven and let rest for 5 minutes. Plate and spoon half of the salsa over each fillet. Season with black pepper and serve with the remaining salsa.

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