Lime-infused avocado oil is a helpful shortcut ingredient to have in your kitchen, adding a bright and savory bite to any dish. Lime and cumin are a simple, yet flavorful, duo for this quick-sautéed salmon. And a 3-ingredient dressing brings your everyday salad to life.

Yields: 1 Serving Salmon 

• 1 4-6 oz. filet of wild-caught salmon
  • 1 t. ground cumin
  • organic garlic salt
  • ground pepper
  • 1 T. Lime-Infused Avocado Oil
  • sesame seeds, for garnish

Lime Vinaigrette 

• 1 T. Lime-Infused Avocado Oil
  • 1 T. red wine or champagne vinegar
  • ½ t. Dijon mustard
  • Salad greens & veggies of choice

Directions:

Season all sides of the salmon with 1 t. cumin and garlic salt and pepper, to taste. Heat a non-stick skillet over medium heat. Once hot, add lime avocado oil and salmon. Cook the salmon until brown on both sides (about 2-3 minutes per side for thicker belly pieces and 1-2 minutes per side for tail pieces). Remove from heat and set aside to rest.

Prepare a garden salad with seasonal greens and veggies of your choice. Make the vinaigrette by combining the lime avocado oil, vinegar, and mustard in a small bowl. Whisk together until emulsified. Toss the salad with the dressing. Top with cooked salmon and garnish with sesame seeds, as desired. Enjoy immediately!