Salmon And Avocado Salad - cooking recipe

Ingredients

1 (6 ounce) salmon fillet
2 avocados - peeled, pitted, and cubed
1 cup grape tomatoes, halved
1/2 red bell pepper, diced
3 green onions, sliced
1 lime, juiced
1 teaspoon extra-virgin olive oil
1 pinch kosher salt and ground black pepper to taste
1 pinch chili powder, or to taste

Preparation

Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper; place salmon fillet on top.
Bake salmon in the preheated oven until easily flaked with a fork, about 15 minutes. Let cool, about 10 minutes. Flake into bite-sized pieces with a fork.
Combine cooled salmon, avocados, grape tomatoes, red bell pepper, and green onions in a large bowl. Drizzle lime juice and olive oil on top. Add kosher salt, black pepper, and chili powder; toss gently distribute evenly.
Chill salad until flavors combine, 2 hours to overnight.