We discovered this salmon recipe a few years ago and still keep it in our back pocket as one of our favorite salmon recipes for the summer. The cucumber-avocado salsa is great citrusy topping for some grilled wild salmon. We paired it with sweet potato fries and white wine because…well..Julia likes sweet potato fries and wine.
Sweet Potato Fries:
- 2 large sweet potatoes, scrubbed and cut into 1/2 to 1 inch strips
- 1 tbsp avocado oil or olive oil
- 1/2 tsp sea salt
- 1/2 ground pepper
- 1/4 tsp paprika
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the cut potatoes in a bowl with the oil and spices, then spread out evenly on the baking sheet. Bake for about 18-24 minutes, until potatoes are cooked through and slightly crispy, flipping them about halfway through cooking.
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