Description
This Grilled Salmon with Avocado Salsa is a healthy, low-carb, Paleo, and Whole30-friendly dish featuring perfectly cooked salmon fillets topped with a fresh and creamy avocado salsa. The salmon is seasoned with a flavorful blend of spices and quickly cooked on a grill or stovetop, making it an ideal nutritious meal for any occasion.
Ingredients
Units
Scale
Salmon and Seasoning
- 2 fillets of salmon, 4-6 oz each
- 2 tablespoons olive oil
- 1 clove garlic, minced or crushed
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Avocado Salsa
- 1 ripe avocado, pitted and diced
- 1/2 cup tomato, diced (any type)
- 2 tablespoons onion, diced
- 2 tablespoons cilantro, minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- Prepare the spice mixture: In a small bowl, stir together the olive oil, minced garlic, chili powder, cumin, onion powder, black pepper, and salt until well combined.
- Season the salmon: Brush or rub the salmon fillets evenly with the prepared spice mixture, ensuring all sides are coated.
- Cook the salmon: Heat a large heavy-duty non-stick pan or grill over medium-high heat. Place the salmon fillets on the hot surface and cook for 5-6 minutes on each side until the salmon is cooked through and flakes easily with a fork.
- Make the avocado salsa: In a large mixing bowl, combine diced avocado, tomato, onion, and cilantro. Drizzle with olive oil and fresh lime juice, then season with salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado.
- Serve: Remove the cooked salmon from heat, top each fillet with a generous spoonful of the avocado salsa, and serve immediately for best freshness and flavor.
Notes
- This salmon with avocado salsa can be prepared by grilling, pan-searing, or baking depending on preference.
- Use ripe avocado for the best creamy texture in the salsa.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeño to the salsa.
- Leftover avocado salsa can be stored covered in the refrigerator for up to one day.
- To avoid salmon sticking to the pan or grill, ensure they are preheated and lightly oiled.
Nutrition
- Serving Size: 1 fillet with avocado salsa
- Calories: 528 kcal
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 43 g
- Saturated Fat: 6 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 62 mg
