🐟 Grilled Salmon with Avocado and Cherry Tomatoes 🥑🍅
📝 Description:
A vibrant, heart-healthy dish featuring juicy grilled salmon fillets topped with creamy avocado and bursting cherry tomatoes, all drizzled with a zesty lemon-garlic olive oil dressing. It’s light, nutritious, and packed with flavor—a perfect summer main dish that’s as beautiful as it is satisfying.
🍽️ Ingredients:
- 2 salmon fillets (about 6 oz each) 🐟
- 1 ripe avocado, sliced 🥑
- 1 cup cherry tomatoes (mix of red & yellow), halved 🍅
- 2 tbsp olive oil 🫒
- 1 tbsp lemon juice 🍋
- 1 garlic clove, minced 🧄
- 1 tsp smoked paprika 🌶️
- Salt & black pepper, to taste 🧂
- Fresh parsley or basil, finely chopped, for garnish 🌿
👨🍳 Instructions:
- Preheat the grill (or a grill pan) to medium-high heat.
- Pat salmon fillets dry, then rub with 1 tbsp olive oil, smoked paprika, salt, and pepper.
- Grill the salmon skin-side down for 4–5 minutes, then flip and grill another 2–4 minutes until cooked through and flaky. Remove and rest for 2 minutes.
- While salmon cooks, mix remaining 1 tbsp olive oil, lemon juice, and minced garlic in a bowl.
- In a separate bowl, gently toss sliced avocado and cherry tomatoes with a spoonful of the lemon-garlic dressing.
- Plate the salmon, top with the avocado-tomato mix, drizzle with remaining dressing, and garnish with chopped parsley or basil.
- Serve warm with rice, quinoa, or crusty bread—or enjoy it on its own!
🧠 Notes:
- You can bake or pan-sear the salmon if grilling isn’t an option.
- Use lime juice instead of lemon for a twist.
- Add crumbled feta or goat cheese for extra creaminess and tang.
💡 Tips:
- Don’t overcook the salmon—it should still be moist and slightly translucent in the center.
- Use a fish spatula to prevent tearing the fillets when flipping.
- If your avocado is very soft, slice just before serving to prevent it from mushing in the salad.
- Add a pinch of chili flakes for a spicy kick.
👨👩👧👦 Servings:
2 servings (1 salmon fillet each)
⚖️ Nutritional Info (Per Serving – approx.):
- Calories: ~480 kcal
- Protein: 34 g
- Fat: 34 g
- Carbs: 8 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: ~350 mg
🌟 Benefits:
- Salmon: Rich in omega-3 fatty acids, protein, and B-vitamins—great for heart and brain health.
- Avocado: Provides healthy monounsaturated fats, potassium, and fiber.
- Tomatoes: Packed with antioxidants like lycopene and vitamin C.
- Olive oil & garlic: Support cardiovascular and immune health.
- Low-carb, gluten-free, and high-protein—great for balanced eating.
❓ Q&A:
Q: Can I use frozen salmon?
A: Yes! Just thaw it completely and pat dry before seasoning and grilling.
Q: Can I meal-prep this?
A: Cooked salmon keeps well in the fridge for 2 days. Add avocado and tomato topping just before serving for best texture.
Q: What can I serve this with?
A: It pairs wonderfully with quinoa, couscous, rice, or a side of roasted vegetables.
Q: How do I know when salmon is done?
A: It should flake easily with a fork and reach an internal temperature of 145°F (63°C).