Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes. Avocado adds creaminess and a punch of gut-healthy prebiotics.

Laura Poythress
This Story Originally Appeared On cookinglight.com

Gallery

Caitlin Bensel

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 salmon fillet and 3/4 cup salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high (about 450°F). Combine avocado, tomatoes, cilantro, serrano, and shallot in a medium bowl. Whisk together lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.

    Advertisement
  • Brush olive oil on both sides of salmon; sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper.

  • Place salmon, skin side down, on grill; cook, flipping once, until salmon is opaque and cooked through, about 3 minutes per side. Serve salmon topped with salsa.

Nutrition Facts

408 calories; fat 24g; saturated fat 4g; protein 38g; carbohydrates 9g; fiber 6g; sugars 1g; added sugarg; sodium 574mg; calcium 3% DV; potassium 30% DV.