Black Pepper Salmon with Avocado Salad

A fantastic way to get your Omega-3’s and protein in with this delicious Salmon and Avocado Salad. A fantastically light healthy dish! Enjoy!

Sauce

• 1 tablespoon lime juice or lemon juice (about 1/2 lime or lemon)
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 1 tablespoon capers
• 2 cloves garlic, minced
• 2 teaspoons coarsely ground black pepper
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt

Salmon

• 4 (4-5 ounce) salmon fillets (wild salmon preferred), skin-on
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Salad

• 1 medium avocado, peeled, pitted and chopped
• 2/3 cup chopped celery
• 1 cup chopped tomatoes
• 1/2 cup coarsely chopped parsley
• 1/2 tablespoon lemon or lime juice (about 1/2 a lime)
• 1/4 teaspoon salt

Instructions

• Prepare your grill by oiling the grates to coat (brush on the oil with a paper towel and tongs). Preheat the grill, grill pan, griddle, or skillet to medium-high. Whisk together the sauce.
• Rub the salmon with salt and pepper. Place the salmon skin-side up (flesh side down) on the grill. Cook for 3-4 minutes until there are grill marks on the salmon.
• Flip, and brush the tops with the sauce, cooking for an additional 5 minutes, and brushing with the sauce 3-4 times while salmon is grilling.
• Carefully toss the salad ingredients together in a bowl.
• Serve salmon accompanied by the salad.

Yields: 4 servings | Serving Size: 1 salmon fillet and salad

Calories: 331 | Total Fat: 17 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 82 mg | Sodium: 275 mg | Carbohydrates: 13 g | Dietary Fiber: 5 g | Sugars: 6 g | Protein: 34 g