Three simple ingredients come together to form this dish rich in protein, healthy fats, fiber and antioxidants fit for bears but made for humans. Succulent blackberries warm up and melt in your mouth once they come in contact with the baked salmon and avocado adds in richness and brings the other two ingredients together- there are very few, if any, circumstances where adding avocado will not improve something. When food is fresh and in season it doesn’t need much finessing to turn into an enjoyable meal. Salmon is a rich, flavourful fish that takes on the sweetness of berries well- two of BC’s best offerings from the sea and the land. 
Salsa just means sauce but throwing a couple things together and calling it salsa somehow makes it sound like more thoughtful and complex preparation happened. Done in this fashion it’s kind of like a built-in salad. 
Cooking the salmon on a parchment paper lined baking sheet reduces the need for oil because it will not stick and makes cleaning up that much easier and faster.
- ½ lb fillet wild salmon (or 2¼ lb fillets)
- 1 pint blackberries (around 2 cups)
- 1 large avocado
- Optional: sea salt and freshly cracked black pepper
- Optional toppings: fresh basil and/or lemon or lime wedges
- Preheat oven to 400°. Place the salmon skin side down on a parchment paper lined baking sheet and sprinkle lightly with salt and pepper then bake for 20 minutes.
- Remove from oven and top with blackberries and avocado. Wait until the baking is done to cut the avocado to keep it fresh and vibrantly green.
