Description
This Grilled Salmon with Avocado Salsa is a healthy, low-carb, paleo and Whole30-friendly dish featuring perfectly seasoned salmon fillets topped with a fresh and zesty avocado salsa. Ready in just over 20 minutes, it's a flavorful and nutrient-packed meal perfect for a quick dinner or lunch.
Ingredients
Units
Scale
Salmon and Seasoning
- 2 fillets 4-6 oz salmon
- 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, combine 2 tablespoons olive oil, minced garlic, chili powder, cumin, onion powder, black pepper, and salt. Stir well to create a paste.
- Season the salmon: Brush or rub the spice mixture evenly over both sides of the salmon fillets to fully coat them.
- Cook the salmon: Heat a large heavy-duty non-stick pan or grill over medium-high heat. Add the salmon fillets and cook for 6 minutes on one side without moving them, then flip and cook an additional 6 minutes until cooked through and flaky.
- Make the avocado salsa: While the salmon cooks, in a large mixing bowl, combine diced avocado, tomato, onion, and cilantro. Drizzle with 1 tablespoon olive oil and 1 tablespoon fresh lime juice, then gently toss to combine. Season with salt and pepper to taste. Cover with plastic wrap until serving.
- Serve: Remove salmon from heat and plate immediately. Top each fillet with a generous spoonful of avocado salsa and serve.
Notes
- This dish can be grilled outdoors, pan-seared on the stovetop, or baked in the oven if preferred.
- For extra heat, add a pinch of cayenne pepper to the spice rub.
- If fresh cilantro is unavailable, parsley can be used as a substitute in the salsa.
- Use ripe but firm avocados to ensure the salsa holds together well.
- Leftover avocado salsa can be refrigerated up to 1 day but is best served fresh.
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
