Grilled Salmon with Tomato-Avocado Salsa

Serves: 4

Here we combine two ingredients from the early summer— cherry tomatoes and fresh basil—into a fresh take on salsa. For the crispiest salmon skin, make sure that your barbecue grates are very clean and that you’ve preheated the grill for at least 15 minutes. Avocado adds creaminess and uniquely healthy prebiotics to this recipe.



2 cups diced avocado
1 cup halved yellow heirloom cherry tomatoes
2 tbsp. chopped fresh cilantro
½ tsp. chopped serrano chili
1½ tbsp. sliced shallot
1 tsp. fresh lime juice
1 tsp. kosher salt
⅓ tsp. black pepper
1 tbsp. olive oil, divided
4 (6-oz.) salmon fillets, skin on



1. Preheat the grill to medium-high (about 450°F).
2. In a medium bowl, combine the avocado, tomatoes, cilantro, serrano chili and shallots. In a small bowl, whisk together the lime juice, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper; drizzle over the avocado mixture and stir to coat.
3. Brush the olive oil on both sides of the salmon, then sprinkle with the remaining ¾ teaspoon salt and ½ teaspoon pepper.
4. Place the salmon skin side down on the grill and cook, flipping once, until the salmon is opaque and cooked through, about 3 minutes per side. Serve the salmon topped with the salsa.



Calories 408kcal
Total Carbohydrates 9g
Protein 38g
Total Fat 24g
Saturated Fat 4g
Polyunsaturated Fat 14g
Monounsaturated Fat 5g
Trans Fat 1g
Cholesterol 48mg
Sodium 574mg
Potassium 367mg
Dietary Fiber 6g
Sugars 1g
Vitamin A 2% Daily Value
Vitamin C 5% Daily Value
Calcium 3% Daily Value
Iron 7% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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