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Broiled Salmon with Avocado Pico de Gallo

Prepared by: Denise Sullivan, Nutrition Specialist, University of Missouri Extension
February 18, 2018


Broiled Salmon with Avocado Pico de GalloYield: 4 servings (1 filet and ˝ cup Pico de Gallo per serving)


Pico de Gallo:

  • 1 medium tomato, diced
  • 1 avocado, diced
  • 1 jalapeno, seeded and chopped
  • 1/2 cup frozen corn kernels
  • 2 tablespoons chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh squeezed lime juice
  • Pinch of salt



  • 1/2teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 4 skinless salmon filets, 5 ounces each



  1. Combine all ingredients for Pico de Gallo in small bowl. Chill while salmon cooks.
  2. Preheat oven to broil. In a small bowl, combine coriander, cumin, garlic, paprika, and pepper. Rub the salmon with the spice mixture. Place salmon on baking sheet. Broil for 7 minutes, turn and broil another 7 minutes, or until internal temperature reaches 145°F. in the thickest portion.
  3. Remove from oven and cover with foil for 5 minutes.
  4. Served topped with Pico de Gallo.


Nutrition information per serving

Calories: 293

Total Fat: 14g (2g saturated)

Sodium: 167mg

Carbohydrates: 10g

Fiber: 4g

Protein: 32g


Recipe source: modified from Dillon’s mymagazine


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Funded in part by USDA SNAP.

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Last update: February 18, 2018