Pan-Seared Salmon with Tomato-Avocado Relish

When

you want a meal that’s as light and nutritious as it is fast and flavorful,

sear some fish, add a fresh, easy topping, and serve it with a side of

beans—doesn’t get simpler or more healthful than that.

Tender,

lean salmon, sweet tomatoes, and creamy avocado come together in less than 10

minutes. Add a side of wholesome cooked black beans (well rinsed, if canned) to

round out this tasty, inviting, guilt-free

dinner.

1/2

• cup chopped grape tomatoes
• 1
• medium, slightly firm avocado, peeled, pitted, and chopped
• 1
• scallion, chopped
• 1
• serrano chile, chopped (seeds removed for less heat)
• 1
• tbsp fresh lime juice
• sea
• salt
• freshly
• ground black pepper
• olive
• oil, for brushing
• 2
• 5-oz salmon filets (with skin on 1 side), about 1 inch thick
• cooked
• black beans, for serving (optional)
• Relish IngredientsSalmon Filets

Preparation

Combine

the first 5 ingredients (through lime juice) in a bowl and season with salt and

pepper.

Tomato-Avocado Relish Heat

a nonstick skillet over medium-high heat and brush with oil. Season the salmon

with salt and pepper and sear flesh-side down until golden brown, 2-3 minutes.

Turn

and sear skin-side down until just cooked through, but still opaque in the

center, 3-4 minutes.

Salmon Beginning to SearSalmon after Turning

To serve, use a spatula to

lift the salmon filets off the skin and place each on a plate. Divide the

tomato-avocado relish on top and around the fish and serve black beans

alongside, if desired.