Grilled Salmon with Avocado & Herb Vinaigrette
Grilled Salmon with Avocado & Herb Vinaigrette is a delightful dish that combines the rich flavor of grilled salmon with fresh avocado and a zesty herb dressing. It’s perfect for a light lunch or dinner and is easy to prepare. This recipe is not only delicious but also packed with healthy ingredients, making it a great addition to your meal rotation.
Why Make This Recipe
There are many reasons to try this Grilled Salmon with Avocado & Herb Vinaigrette recipe. Firstly, salmon is a fantastic source of omega-3 fatty acids, which are good for your heart. The addition of fresh vegetables like avocado and tomatoes adds vitamins and minerals to your meal. Plus, the herb vinaigrette gives a burst of flavor that ties everything together. It’s a simple, healthy, and tasty way to enjoy seafood!
How to Make Grilled Salmon with Avocado & Herb Vinaigrette
Making Grilled Salmon with Avocado & Herb Vinaigrette is quick and straightforward. Here are the ingredients you will need:
Ingredients:
- 2 salmon fillets
- 1 avocado, sliced
- 1 cup cherry tomatoes (red and yellow), halved
- 2 tbsp olive oil
- Salt & pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro or basil, chopped
- 1 clove garlic, minced
- 2 tbsp olive oil (for vinaigrette)
- 1 tbsp lemon juice
- Salt & pepper, to taste (for vinaigrette)
Directions:
- Rub salmon fillets with olive oil, salt, and pepper.
- Cook on medium-high heat for 4–5 minutes per side until charred and cooked through.
- Whisk together all herb dressing ingredients.
- Plate salmon and top with avocado slices and halved cherry tomatoes.
- Spoon herb dressing over everything and serve warm.
How to Serve Grilled Salmon with Avocado & Herb Vinaigrette
This dish is best served warm. You can place the grilled salmon on a plate and add the avocado and cherry tomatoes on top or beside it. Drizzle the herb vinaigrette generously over the salmon and vegetables. This meal goes well with a side of steamed vegetables or a simple green salad.
How to Store Grilled Salmon with Avocado & Herb Vinaigrette
If you have leftovers, store them in an airtight container in the refrigerator. It is best to consume the grilled salmon within 2-3 days. The avocado may brown slightly, but it will still be safe to eat. If you want to save the herb vinaigrette, keep it in a separate container for up to one week.
Tips to Make Grilled Salmon with Avocado & Herb Vinaigrette
- Always use fresh salmon for the best flavor and texture.
- If you prefer, you can marinate the salmon for about 30 minutes before grilling for extra flavor.
- Make sure your grill is hot before placing the salmon on it to get nice grill marks.
- Adjust the herbs in the vinaigrette according to your taste; dill or chives can also work well.
Variation
If you want to switch things up, try adding different vegetables like grilled asparagus or bell peppers. You can also replace the salmon with other types of fish such as trout or tilapia.
FAQs
Q: Can I bake the salmon instead of grilling it?
A: Yes, you can bake salmon at 375°F (190°C) for about 15-20 minutes until it’s cooked through.
Q: What can I serve with this dish?
A: It pairs well with quinoa, rice, or a light salad.
Q: How do I know when the salmon is done cooking?
A: Salmon is cooked through when it flakes easily with a fork and has an internal temperature of 145°F (63°C).
Enjoy making and sharing this Grilled Salmon with Avocado & Herb Vinaigrette recipe with friends and family!
Print
Grilled Salmon with Avocado & Herb Vinaigrette
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Paleo
Description
A delightful dish that combines grilled salmon with fresh avocado and a zesty herb dressing, perfect for a light lunch or dinner.
Ingredients
- 2 salmon fillets
- 1 avocado, sliced
- 1 cup cherry tomatoes (red and yellow), halved
- 4 tbsp olive oil
- Salt & pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro or basil, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
Instructions
- Rub salmon fillets with 2 tbsp olive oil, salt, and pepper.
- Cook on medium-high heat for 4–5 minutes per side until charred and cooked through.
- Whisk together the remaining olive oil, garlic, lemon juice, parsley, cilantro/basil, salt, and pepper to make the herb dressing.
- Plate salmon and top with avocado slices and halved cherry tomatoes.
- Spoon herb dressing over everything and serve warm.
Notes
Best served warm. Store leftovers in an airtight container and consume within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, avocado, herb dressing, grilled, healthy, light meal