Name: Baked Salmon with Avocado Mash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 salmon fillets; Salt and black pepper, to taste; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/8 tsp cayenne pepper; 1 tbsp extra virgin olive oil; 2 avocados, mashed; Zest of 1 lime; Juice of 1 lime; Salt, to taste; Chopped dill, to taste; 1/2 red onion, finely chopped

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This Baked Salmon with Avocado Mash is one of my favorite quick dinners. It’s healthy, full of flavor, and looks like something I’d order at a fancy restaurant—yet I can have it on the table in just 20 minutes. The rich avocado mash pairs perfectly with the spiced, tender salmon.

Baked Salmon with Avocado Mash

Why You’ll Love This Recipe

I love this recipe because it’s a perfect combination of ease and elegance. The salmon is seasoned simply but packs a punch with garlic, paprika, and cayenne, while the avocado mash adds creaminess and a refreshing citrusy kick. It’s naturally gluten-free, dairy-free, Whole30-friendly, and low-carb, so I can serve it to almost anyone. And clean-up is minimal since everything comes together quickly in just a couple of bowls and a baking dish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
‑ 4 salmon fillets
‑ Salt and black pepper, to taste
‑ ½ teaspoon garlic powder
‑ ½ teaspoon paprika
‑ ⅛ teaspoon cayenne pepper
‑ 1 tablespoon extra virgin olive oil
‑ 2 avocados, mashed
‑ Zest of 1 lime
‑ Juice of 1 lime
‑ Salt, to taste
‑ Chopped dill
‑ ½ red onion, chopped

directions

I preheat the oven to 375°F.
I place the salmon fillets in a baking dish and season them with salt, black pepper, garlic powder, paprika, and cayenne pepper. Then I drizzle them with olive oil.
I bake the salmon for 12–15 minutes, or until fully cooked and flaky.
While the salmon is in the oven, I mash the avocados in a bowl, then stir in lime zest, lime juice, salt, and chopped dill.
Once the salmon is baked, I top each fillet with a generous spoonful of the avocado mash and sprinkle chopped red onion on top before serving.

Servings and timing

Makes 4 salmon fillets
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

variations

Here are a few ways I like to change up this recipe:
‑ Add a handful of chopped cherry tomatoes or cucumber to the avocado mash for extra texture.
‑ Swap dill with cilantro or parsley for a different herb profile.
‑ Use chili flakes instead of cayenne if I want a different kind of heat.
‑ Add a drizzle of balsamic glaze or tahini on top for a richer finish.
‑ Grill the salmon instead of baking for a smoky flavor.

storage/reheating

I store any leftover salmon in an airtight container in the refrigerator for up to 2 days. I keep the avocado mash separate to prevent it from browning too much. To reheat, I gently warm the salmon in the oven at 300°F for about 10 minutes or in a skillet over low heat. I prepare a fresh batch of avocado mash just before serving again.

FAQs

Can I make this ahead of time?

I bake the salmon ahead and store it in the fridge, but I always prepare the avocado mash fresh right before serving so it doesn’t brown.

What can I use instead of avocado?

If I’m out of avocados, I sometimes use a dairy-free yogurt mixed with lime juice, dill, and a bit of garlic for a creamy topping.

Can I use frozen salmon fillets?

Yes, I thaw them completely and pat them dry before seasoning and baking. Frozen salmon works just as well.

How do I know when the salmon is done?

I check that it flakes easily with a fork and has an internal temperature of 145°F. It should look opaque and moist inside.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and high in healthy fats and protein, making it perfect for a keto or low-carb diet.

What sides go well with this?

I like to serve it with roasted vegetables, cauliflower rice, or a fresh green salad for a complete meal.

Can I use lime juice from a bottle?

Fresh lime juice gives the best flavor, but in a pinch, I’ve used bottled juice—it still works, just slightly less vibrant.

How spicy is this recipe?

The cayenne adds a mild kick. I adjust it to taste, or skip it if I’m serving someone who doesn’t like heat.

Can I use another type of fish?

Yes, I’ve made this with cod and tilapia. The avocado mash works well with almost any mild white fish or even grilled shrimp.

Is the skin left on the salmon?

That’s up to preference. I usually leave the skin on while baking and then remove it before serving if I want a cleaner presentation.

Conclusion

This Baked Salmon with Avocado Mash has become a regular in my dinner rotation because it’s fast, flavorful, and full of good-for-you ingredients. The warm, spiced salmon and cool, creamy avocado mash make a perfect pair, and I love how effortless it is to put together. It’s one of those meals that feels fancy but fits into my weeknight routine with ease.