Avocado Cream Smothered Salmon

This dish brings together tender salmon and creamy avocado with a hint of dill in a way that feels both fresh and comforting. I love how the flavors meld together without overpowering each other, but thoughtful. It's become my go-to when I want something light yet satisfying, especially as the days get longer. There's no fuss, just good ingredients treated with care.

Ingredients

450 g (1 lb) salmon fillet, thicker portions cut into bite-sized pieces
250 g (8.8 oz) shrimp, peeled and deveined
1 ripe avocado
1 lemon
Fresh dill
Salt and pepper to taste

Instructions

1. Rinse the salmon pieces under cold water and pat dry with paper towels. Season with salt and pepper.

2. Peel the lemon and cut it into wedges. Set aside.

3. Peel and pit the avocado. Scoop the flesh into a blender or food processor.

4. Shell the shrimp, rinse under cold water, and pat dry with paper towels.

5. Add the shrimp, lemon wedges, and a pinch of salt to the blender with the avocado. Blend until well combined and slightly smooth.

6. Place the salmon pieces on a large serving platter or individual plates. Spoon the avocado, lemon, and shrimp mixture over the salmon, making sure each piece is well coated.

7. Cover the dish with plastic wrap and refrigerate for at least 30 minutes at 4°C (39°F) to allow the flavors to meld.

8. Garnish with additional dill if desired. Serve chilled and enjoy!

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