Rub salmon all over with oil and place, skin-side down, on the prepared baking sheet.
Roast until just cooked through and opaque in the center, 12 to 14 minutes.
Let cool and then flake into small pieces, discarding skin as you go.
In a small bowl, gently stir together salmon, avocado, parsley and lemon juice.
The salad will keep refrigerated in an airtight container for up to 2 days.
(Suggested age: 10 months and up)
Per serving: about 1/4 cup, 70 calories , 4g total fat, 25mg sodium, 1g carbohydrates (0g dietary fiber, 0g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.