I don’t know what I like more about summer, the weather or the food.

Salmon with Summer Tomato Salsa

Lauren and I really like avocados. And salmon. A lot. So when we found this recipe with the two of them together, we made it for dinner the very next day. The initial recipe calls for “chilled” salmon, but I think that’s gross unless it’s sushi. I like my food warm.

The recipe calls for:

• 4 (4 ounce) fillets salmon, skin removed
• 1 cup chopped fresh tomato
• 1/2 Hass avocado, chopped
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/2 cup cooked corn kernels
• 1/4 cup minced red onion
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste
• 1 lime, cut in wedges

This recipe only has 3 steps listed. And one step is to serve the dish, so it’s really easy. Just prepare your veggies and herbs.

Mix it together in the bowl with the balsamic and olive oil.

Cook the salmon in the oven at 400 for about 15 minutes. The recipe said something about cooking it in the microwave? No thanks. I also squeezed a little lime juice on the fish before I put it in the oven. When it comes out, just spoon the salsa mixture over the salmon. Squeeze a little lime juice on top and you’re good to go. Cute!

Served with a side of cilantro skillet potatoes