This recipe is full of flavor, and the mild avocado tops it off. The salmon is not baked too long so the core is still red and moist.
Preheat the oven to 200 °C.
Grate ginger, and finely chop chili and chives.
Mix ginger, chili, chives and salt, and spread over the salmon.
Wrap the salmon in plastic wrap and leave in the fridge for 15 minutes.
Remove the salmon from the plastic wrap, place in a grease ovenproof dish and cover with aluminium foil.
Bake the salmon in the oven for approx. 7 minutes, take out of the oven and leave to rest under the foil for 2 minutes.
Remove the aluminium foil and sprinkle with poppy seeds.
Cut avocado in half, remove the stone and the meat.
Cut the avocado meat in wedges, drizzle with lemon juice and sprinkle with salt and pepper.
Gently mix avocado, salad and fresh herbs.
Drizzle the salad with a little olive oil.
Serve baked salmon with avocado salad on the side.