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Overhead shot of two pieces of Jerk Salmon Avocado Toast
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5 from 3 votes

Jerk Salmon Avocado Toast

The perfect breakfast or lunch option --- this Jerk Salmon Avocado Toast is an easy, flavorful option for the entire family!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Snack
Keyword: avocado, bell peppers, breakfast, brunch, jerk, lunch, salmon, savory, spicy, sweet, toast, tomatoes
Servings: 2 servings
Calories: 978kcal
Author: Shanika

Ingredients

JERK SALMON:

  • 1 lb. wild-caught Sockeye salmon (You can also use regular salmon fillets also)
  • 2 Tbsps Extra virgin olive oil
  • 1-2 Tbsps Jerk seasoning blend
  • 1 tablespoon Raw honey

TOAST:

  • 2 slices rustic bread, toasted (I like to use sourdough bread, etc.)
  • 2 organic Hass avocados, pitted + mashed
  • 1 teaspoon lemon, freshly-squeezed
  • Pinch of sea salt
  • Pinch of black pepper
  • ¼ teaspoon cayenne pepper
  • 1 organic red bell pepper, roasted
  • 1-2 cups Roasted herb tomatoes

SPICY MAPLE SYRUP:

  • ½ cup pure maple syrup
  • 1 teaspoon red pepper flakes
  • Pinch of sea salt
  • Pinch of black pepper
US Customary - Metric

Instructions

TO MAKE THE JERK SALMON:

  • Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper.
  • Season your rinsed and patted dry salmon with the olive oil, honey, + homemade jerk seasoning, rubbing everything atop salmon until completely coated. Add all salmon to baking sheet and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.
  • Remove from oven and using two forks, gently pull the flesh apart until entirely "shredded" and in medium to large chunks. Set aside.

TO ROAST THE BELL PEPPER + TOMATOES:

  • Be sure to roast your veggies in the oven at this point. See Roasted Herb Tomatoes recipe for instructions on how to roast the bell peppers and tomatoes. Be sure to slice the bell pepper once done.

MASH THE AVOCADOS:

  • In a bowl, add the flesh of each avocado (by removing the flesh from their pits and skin) along with lemon juice, salt, black pepper, and cayenne pepper, mashing everything together using a fork until combined and smooth. NOTE: chunks are OK to have if desired.

MAKE THE SPICY MAPLE SYRUP:

  • In a bowl, mix together the maple syrup, red pepper flakes, salt, and black pepper until combined.

ASSEMBLY:

  • On a plate, add your toasted bread followed by spoonfuls of mashed avocado atop, spreading it evenly. Top with a few spoonfuls of shredded jerk salmon, roasted bell pepper, and roasted tomatoes. Drizzle with spicy maple syrup. Repeat until all servings are made.
  • Bon Appetit!

Notes

  • GLUTEN-FREE OPTION: To make this recipe gluten-free, simply substitute bread with a GF-friendly bread.
  • SERVINGS: For additional servings, simply DOUBLE or TRIPLE the ingredients.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Jerk Salmon Avocado Toast. Everything from my fave high-powered blender, baking sheets, wooden spoons, mixing bowls, and more.
  • JERK SEASONING (STORAGE): You can keep leftovers in a small tightly sealed jar and at room temperature for up to 6 months like your other herbs + spices.
  • HERB ROASTED TOMATOES: To see the recipe, tap this link.

Nutrition

Calories: 978kcal | Carbohydrates: 138g | Protein: 15g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 2928mg | Potassium: 1821mg | Fiber: 21g | Sugar: 71g | Vitamin A: 2000IU | Vitamin C: 36mg | Calcium: 266mg | Iron: 8mg