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Chili-Lime Salmon with Pecan Guacamole & Zucchini-Corn Stir-Fry Recipe

Chili-Lime Salmon with Pecan Guacamole & Zucchini-Corn Stir-Fry recipe


This is a yummy fish dish with a twist. It has salmon with chili and lime, a special avocado mix with nuts, and veggies. It's a healthy and colorful meal that's fun to make and eat!


4 salmon fillets (6 ounces each)
2 tablespoons extra virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 medium zucchinis, diced
1 1/2 cups frozen corn, thawed
1/4 cup fresh cilantro, chopped
2 ripe avocados, halved and pitted
1/4 cup pecans, roughly chopped
1 small red onion, finely chopped
2 cloves garlic, minced
Juice of 2 limes
1/4 teaspoon cayenne pepper


Preheat your oven's broiler on high and place the oven rack close to the top.
Prepare the salmon by patting it dry with paper towels. Place the fillets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with chili powder, cumin, oregano, salt, and black pepper.
Broil the salmon for about 5-7 minutes, or until the top is slightly charred and the fish is cooked through.
While the salmon is cooking, heat the remaining olive oil in a large skillet over medium heat. Add the diced zucchini, corn, and half of the chopped cilantro. Season with salt and pepper, and sauté until the vegetables are tender, about 5 minutes.
For the guacamole, scoop the avocado flesh into a bowl. Add the chopped red onion, minced garlic, lime juice, cayenne pepper, and remaining cilantro. Mash the ingredients together until well combined but still chunky.
Stir the chopped pecans into the guacamole mixture.
Serve the broiled salmon with a generous scoop of pecan guacamole and a side of the zucchini-corn stir-fry. Enjoy your colorful and flavorful meal!

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