Lemon Herb Grilled Salmon with Avocado Salad

Name: Lemon Herb Grilled Salmon with Avocado Salad
Total time: 20 min
Yield: 1 serving
Ingredients: 1 salmon fillet (4-6 oz); 1 tablespoon olive oil; 1 teaspoon lemon juice; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1/2 avocado, diced; 1 cup mixed greens; 1 tablespoon chopped fresh parsley; 1/2 teaspoon apple cider vinegar

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20 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Mixed greens Baby spinach or arugula
Fresh parsley Fresh dill
Apple cider vinegar White wine vinegar

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein25 g

Carbohydrates10 g

Fat23 g

Fiber 5 g · Sugar 2 g · Sodium 450 mg

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This heart-healthy dish features grilled salmon, rich in omega-3 fatty acids, paired with a refreshing avocado salad. Low in carbs and packed with flavor, it's perfect for managing LDL levels.

Salad

Steps

Preheat the grill to medium-high heat.
In a small bowl, mix olive oil, lemon juice, garlic powder, salt, and pepper.
Brush the mixture over the salmon fillet.
Grill the salmon for about 4-5 minutes on each side, until cooked through and flaky.
Meanwhile, in a bowl, combine the diced avocado, mixed greens, chopped parsley, and apple cider vinegar. Toss gently.
Serve the grilled salmon on a plate alongside the avocado salad.

Tips for Lemon Herb Grilled Salmon with Avocado Salad

Look for opaque flesh that separates into moist flakes; overcooking can make the salmon dry.
A clean, lightly oiled grill grate helps prevent the fillet from sticking or breaking when turned.
Keep the salad crisp by using tender greens and serving it soon after tossing, before the avocado softens.

Storage

Refrigerate cooked salmon and salad separately within 2 hours and use within 3–4 days. Reheat the salmon until steaming hot; the salad is best eaten cold and may soften in storage.