Ingredients

Salmon

• 2 lbs. wild caught whole salmon fillet
• 2 Tb. olive oil
• 1 lime, zest and juice
• 1 extra lime for juice
• 2 garlic cloves, minced
• 1 jalapeño, grated
• lots of Salt and pepper

Avocado salad

• 2 avocados
• 2 tomatoes
• 1/2 red onion
• 2 tbsp olive oil
• 2 limes
• 1/4 cup of cilantro
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and put the salmon fillet on it. Dry off extra liquid with a paper towel.
2. Whisk the oil, lime zest, jalapeño (less if you don’t like spice).
3. Cut the lime from the zest and extra lime into quarters and put aside to squeeze over salmon after out of the oven.
4. Salt and pepper the crap out of your salmon.
5. Pour the mixture over the salmon fillet.
6. Cut avocado, tomato, onion, and cilantro and throw into a bowl together. Juice the limes into the salad, add olive oil, and salt and pepper to taste. Make sure you thoroughly mix all ingredients together.
7. Once the oven has reached 400F, bake the salmon for 14 minutes. Squeeze lime juice over the top and serve warm.