avocado cream sauce

Recipe lightly adapted from and with thanks to Annie's Eats

Avocado Cream Sauce

avocados

greek yogurt

garlic (minced)

juice limes (about 3-4 tablespoons worth)

kosher salt (adjust to taste)

black pepper

Place the avocado, yogurt, garlic, and lime juice in the blender. Process until completely smooth. Season with salt and pepper, according to taste.

Transfer to a serving dish and serve immediately or cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid.

Sauce will keep well in the refrigerator for up to 48 hours, if you can make it last that long. Enjoy!

This avocado sauce recipe is creamy and zingy: and magically stays green for days! Use it as a dip or on tacos, bowl meals and more.

Easy Avocado Sauce

avocado

Greek yogurt (or sour cream)

lime juice (1 large lime)

fresh cilantro, leaves

salt

Cut the avocado in half, pit it, and scoop both halves into a food processor (or small blender).

Add the remaining ingredients and blend until smooth. Store in a covered jar for up to 5 days refrigerated: it stays green without special storage instructions (unlike guacamole). 

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce.

Salmon with Avocado Sauce

Salmon fillets

tbsp Olive oil

oz Asparagus

tsp Herbs de Provence (optional)

salt and pepper (to taste)

Garlic (peeled)

Olive oil

juice juice

Avocado (medium to large, peeled and pit removed)

Salt and pepper (to taste)

tbsp Dill (fresh chopped)

Preheat oven to 350 degrees F (176 degrees C)

Line your baking sheet with aluminum foil. Grease the bottom of your sheet pan with olive oil.

LEAVE THE SKIN ON SALMON: If you wish, you can leave the skin on your salmon fillet as it will slide right off after baking. (When we are serving this to our family we do this as it super easy)HOW TO REMOVE THE SKIN OFF A SALMON FILLET (OPTIONAL) If you are hosting a gathering, you may wish to remove the skin off your salmon fillet. Take a look at our video below in the recipe card to watch how. The first step is to make sure you remove any pin bones. Next, you are going to want to trim your salmon of any thin edges that may cook unevenly. We save these bits and pieces for soups and stocks.  Place your salmon fillet, skin side up and flesh side down. Next take your knife or just your fingers on the edge of the larger side of the fillet and peel the skin away from the salmon flesh along one side.Then, with your dominant hand holding the knife flat on top salmon to hold downward pressure, carefully peel the skin back from the salmon.Move the knife down as you peel the skin down on the salmon. Move from the largest section down towards the tail. Hold downward pressure with your butcher’s knife as you peel the skin from the salmon. If your skin sticks on to the edges of the salmon, use the edge of the knife to get a clean start.

Place your salmon with or without skin (your choice) on the sheet pan and add your asparagus around the salmon so they are in a single layer.

Drizzle olive oil over asparagus and salmon and season with Herbs de Provence seasoning and/or salt and pepper to taste.

Bake salmon and asparagus in the oven at 350 degrees F (176 degrees C) uncovered for about 5-8 minutes per 1/2 inch thickness of salmon fillet or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020grams), and it took 17 minutes to flake easily with a fork. (While your salmon is in the oven, use these next few minutes to make your creamy avocado sauce)

The time required to cook your salmon depends on the size/thickness of the salmon and diameter of asparagus and your preference. Start checking your fish early in the cooking process say at 8 minutes and add more cooking time as needed. The quickest and easiest way to see if your salmon is cooked is to use a fork. If the flesh of the salmon flakes easily in the thickest portion of the fish, it is cooked. You can also check to make sure your fish is no longer translucent but instead opaque in the middle. Another way to check for doneness is to use an oven thermometer on the thickest portion of the salmon. If you trust your fish monger and source, a medium salmon will register around 140 degrees F (60 degrees C). If you prefer your salmon more well done, shoot for 145 degrees F (63 degrees C) as per FDA recommendations. However, please note that your fish will continue to cook even after you remove it from the oven. Do not cook salmon above 145 degrees F (63 degrees C) as no one likes dried out fish!

While your salmon and asparagus are in the oven, make your creamy avocado sauce. Place your garlic, olive oil, lemon juice, avocado, salt and pepper and fresh dill in your food processor or high speed blender and blend until smooth, about 1-2 minutes.

Once the salmon flakes easily with a fork and your asparagus are fork tender, remove from the oven.

Remove your salmon and asparagus sheet pan from the oven. Drizzle the creamy avocado sauce over the salmon.

Enjoy!

Creamy Avocado Sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616677178/uzslskvxapltpwjtv3qd.mp4

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce. This clean eating sheet pan dinner is both Whole30 approved and paleo friendly.

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