Roasted Salmon with Avocado Salsa

A delicious blend of roasted salmon strips topped with a creamy and flavorful avocado and tomato salsa.

**Keep in mind the avocado salsa is "NOT" approved for Phaze 4 (the strict 90 day detox period). If you would like to make this recipe for Phaze 4 you will need to omit the "tomatoes" because tomatoes are not approved in Phaze 4. All other ingredients in this recipe are approved for Phaze 4 and the salsa can be very tasty without the tomatoes.




  1. Preheat your oven or air fryer to 350 degrees.

  2. Cut salmon into long thick strips.

  3. Using the pastry brush cover the salmon lightly with a thin layer of olive oil.

  4. Sprinkle a dash of the cayenne pepper, salt and "everything" seasoning over the salmon.

  5. Place salmon on a lightly oiled (with coconut oil or olive oil), stainless steel cookie sheet or in a glass or porcelain baking dishes.

  6. Bake the salmon: Air Fryer time should be 350 degrees for about 15 minutes. Oven time would be 350 degrees for about 25 minutes or until golden brown on top. Make the Salsa

  7. While the salmon is baking, dice all of the fruits and vegetables: Avocados, tomato, onion, garlic and cilantro and place them in your mixing bowl.

  8. Take half of the diced avocado and place it in a separate bowl. Squeeze the juice from 1/2 of an organic lemon and 1/2 of an organic lime over the diced avocado. Using a fork or spoon, mash the avocado and blend it well with the citrus juices. Add in any additional "salt to taste" or you can omit the salt (it's up to you).

  9. Toss in the diced garlic, onions, cilantro, tomatoes and remaining diced avocado chunks. Build and Serve

  10. Once your salmon is done, plate your salmon and spoon the avocado salsa on top. Garnish with fresh cilantro.

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