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Crispy-skin salmon with spicy avocado dressing

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Shellfish free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free

Make the most of in-season avocados with this crispy-skin salmon recipe. Ready in 30 minutes and served with a spicy avocado dressing, it will take your regular weeknight meals up a notch.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, + 5 mins resting time
Crispy-skin salmon with spicy avocado dressing


  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground paprika
  • 1 ripe avocado, stoned, peeled, chopped
  • 3/4 cup (185ml) buttermilk
  • 1/4 cup (75g) mayonnaise
  • 4 Coles Fresh Tasmanian Salmon Portions Skin On
  • 2 bunches asparagus, woody ends trimmed, halved lengthways
  • 200g sugar snap or snow peas, trimmed, halved lengthways
  • 1 cup (120g) frozen peas
  • 60g pkt Coles Australian Baby Rocket
  • 1 small avocado, extra, stoned, peeled, thinly sliced

Nutritional information

Per Serve: Energy: 2845kJ/681 Cals (33%), Protein: 40g (80%), Fat: 52g (74%), Sat fat: 10g (42%), Carb: 9g (3%), Sugar: 7g (8%), Fibre: 10g (33%), Sodium: 216mg (11%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the cumin, coriander and paprika in a small frying pan over medium heat. Cook, tossing, for 30 secs or until aromatic. Place the spice mixture in a blender with the avocado, buttermilk and mayonnaise and blend until smooth. Season.
  2. Step 2

    Heat a large frying pan over medium-high heat. Season the salmon and spray with olive oil spray. Cook for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, cook the asparagus, snow peas and peas in a large saucepan of boiling water until tender. Refresh under cold water. Drain well.
  4. Step 4

    Spoon half the avocado mixture over a serving platter. Top with the asparagus mixture, rocket, salmon and extra avocado. Drizzle with the remaining avocado mixture. Season with pepper and serve immediately.

    Serve with lemon wedges and spring onion curls

    Swap me: Skin-on barramundi works just as well as salmon in this recipe, too.