Cooking Time: 60 minutes

Serves 4

What you Need:

• 1 2-lb. skinless salmon fillet, preferably center-cut
• Olive oil
• 1 pouch of Haven’s Kitchen Tangy BBQ Sauce
• 3 large ripe avocados, diced
• 1 pint cherry tomatoes, quartered
• 1 small red onion, chopped
• 1 handful of fresh cilantro, chopped 
• 1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
• 2 limes, to juice
• ½ teaspoon salt

How to Make It:

1. Preheat oven to 275° while you let the salmon temper for 20 mins
2. Add a glug of olive oil to a baking dish. Lay the salmon in, and rub all over with ½ pouch of sauce. Then drizzle with another glug of olive oil
3. Roast the salmon for about 35-40 minutes, until a knife easily cuts through the middle
4. When the salmon has 10 minutes left to cook, make the salsa by combining the rest of the ingredients, toss gently to keep the ingredients intact
5. Top the salmon with more sauce and the salsa