Grilled Salmon + Avocado Salsa
This is one of my all-time FAVORITE ways to enjoy salmon! Dripping with tangy-limey avocado salsa and hot off the grill!
We still have a few more weeks of summer so let’s enjoy it!
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color.
It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll even stock the freezer too.
Salmon makes almost every “superfood” list out there – especially if you are talking about wild-caught Atlantic or sockeye salmon.
Not only is it loaded with protein and heart-healthy omega-3 fatty acids, but it contains a long list of vitamins and minerals – especially B vitamins and potassium.
It’s linked with a lower risk of heart disease and its healthy fats mean it’s good for your brain health.
✅ TIP: Whenever possible, get wild-caught salmon as it is more nutrient-dense.
It’s delicious in sushi, grilled, baked, or broiled – and when it’s cooked, the leftovers are amazing in salad or salmon cakes the next day!
⁉️When is the last time YOU had salmon!?
➡️ Rachel’s Tips:
Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
- 4 salmon fillets
- 1 tsp garlic salt, or to taste
- ground black pepper, to taste
- 2 Tbsps avocado oil or olive oil
- 2 ripe avocados, chopped into small pieces
- 1 small red onion, small diced
- 2 cups cherry tomatoes, quartered
- 2 Tbsps freshly squeezed lime juice
- handful of fresh cilantro leaves, chopped
- 1 jalapeño seeded and minced, optional
- sea salt and ground black pepper, to taste
Heat a grill pan or an outdoor grill on medium-high heat. Brush with avocado oil so your fish doesn’t stick.
Season your salmon fillets with garlic salt and pepper on both sides and rub each with oil.
I like to let my fish sit in the seasonings on the counter for about 15 minutes while I work on something else.
Grill for 5-6 minutes on each side, or until grilled marks appear and the salmon is flaky.
Meanwhile, chop your salsa ingredients.
In a medium bowl, add all the salsa ingredients together with lime juice and cilantro; Season to your taste and toss well to combine.
Once the salmon is done cooking, serve it warm topped with your avocado salsa.