🌿 Grilled Garlic Herb Salmon with Avocado Tomato Salad & Rice
A Fresh & Flavorful Feast!
Juicy salmon fillets marinated in garlic and herbs, seared to perfection, paired with a refreshing avocado tomato salad and fluffy rice—this meal is all about clean ingredients, bold flavor, and balance.
🍽 Servings
4 servings
⏱ Total Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~25 minutes
🛒 Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano (or fresh herbs like dill/parsley)
- Salt & pepper to taste
For the Avocado Tomato Salad:
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice or balsamic vinegar
- Salt & pepper to taste
- Optional: fresh basil or cilantro
For the Rice:
- 1 cup jasmine or basmati rice
- 2 cups water or broth
- Salt to taste
- Optional: squeeze of lemon or chopped parsley for garnish
🔥 Instructions
1. Marinate the Salmon:
In a small bowl, whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
Rub over the salmon fillets and let sit for 10–15 minutes.
2. Cook the Rice:
While the salmon marinates, cook rice according to package directions. Fluff with a fork and season to taste.
3. Make the Salad:
In a bowl, combine avocado, tomatoes, red onion, olive oil, lemon juice, and salt. Toss gently. Add herbs if using.
4. Grill or Pan-Sear the Salmon:
Heat a grill or skillet to medium-high. Cook salmon skin-side down first for 4–5 minutes, flip, and cook another 3–5 minutes until flaky.
5. Assemble Your Plate:
Spoon rice onto the plate, top with salmon, and serve with a generous helping of avocado tomato salad. Garnish with lemon wedges or herbs.
📝 Notes & Tips
- Don’t overcook salmon: It should be slightly pink in the center and flake easily.
- Rice shortcut: Use microwave rice packs for speed.
- Marinade bonus: Double the marinade and use half as a drizzle over the final dish.
- Make it low-carb: Swap rice for cauliflower rice or zucchini noodles.
- Prep ahead: Salad can be made 2 hours in advance (add avocado last to avoid browning).
🧠 Nutritional Info (per serving, approx.)
- Calories: 520
- Protein: 35g
- Carbs: 30g
- Fat: 28g
- Fiber: 5g
- Sodium: 350mg
- Sugar: 3g
(Based on 1 salmon fillet, ½ avocado, ¼ cup rice)
🌟 Health Benefits
✅ High in Omega-3s: Salmon supports heart & brain health
✅ Antioxidant-rich: Tomatoes and avocado help fight inflammation
✅ Balanced Meal: Contains protein, healthy fats, and complex carbs
✅ Gluten-Free & Diabetic-Friendly: Easily adaptable for low-carb diets
✅ Hydrating & Fresh: Great for summer or clean eating resets
❓ Q&A Section
Q: Can I bake the salmon instead of grilling?
A: Yes! Bake at 400°F (200°C) for 12–15 minutes or until cooked through.
Q: Can I use canned salmon?
A: For convenience, yes—but fresh fillets yield better texture and flavor.
Q: What’s a good rice substitute?
A: Quinoa, couscous, or cauliflower rice are great options.
Q: Can I add a sauce?
A: Try a lemon-dill yogurt sauce or a drizzle of balsamic glaze.
Q: Is this good for meal prep?
A: Absolutely—just keep salad separate until ready to eat to avoid sogginess.