Chile Rubbed Salmon With Avocado Relish and Quinoa


  • ½ cup quinoa
  • 1 tsp. fine sea salt, divided
  • 2 6-8 oz. skin-on salmon fillets
  • 1 tbsp. preferred vegetable oil
  • 2 tsp. chili powder
  • 1 Del Monte® Avocado, pitted and diced
  • 1 Del Monte® Cucumber, peeled, seeded, and diced
  • 1 small jalapeño, seeded and minced
  • 1 green onion, thinly sliced
  • 2 tbsp. fresh parsley, minced
  • 1 tbsp. fresh lemon juice


Preheat oven to 425°F. Lightly oil a baking sheet.

In a medium saucepan, combine quinoa, ¼ teaspoon salt, and 1 cup water. Bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 12 minutes. Remove from the heat and let stand for 5 minutes.

Place salmon fillets skin-side down on prepared baking sheet. Rub with chili powder and ¼ teaspoon salt. Roast until opaque and flaky, about 10 minutes.

While salmon roasts, in a medium bowl combine avocado, 1 cup diced cucumber, jalapeño, green onion, parsley, lemon juice, and remaining ¼ teaspoon salt.

To serve, divide quinoa between serving bowls or plates. Top with salmon, then garnish with avocado relish.


2 servings

Cook Time:

22 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 2

Amount Per Serving
Calories 610 Calories from Fat
% Daily Value*
Total Fat 33g 42%
Saturated Fat 7g 35%
Trans Fat 0g 0%
Cholesterol 85mg 28%
Sodium 960mg 42%
Total Carbohydrate 37g 13%
Dietary Fiber 9g 32%
Sugars 3g
Protein 42g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Del Monte logo

Stay contented and sign up for updates!