Description
Fresh grilled salmon fillets topped with a creamy, zesty avocado chimichurri sauce. A nutrient-dense meal that balances smoky char with bright, herbaceous flavors.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 ripe avocado
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil (for sauce)
Instructions
- Pat salmon fillets dry with paper towels and rub with 2 tablespoons olive oil and smoked paprika. Season with salt and pepper.
- Preheat grill to medium-high heat and lightly oil the grates.
- In a food processor, pulse avocado, parsley, cilantro, garlic, lime juice, and 2 tablespoons olive oil until chunky but combined.
- Place salmon fillets on the grill, skin-side down. Cook for 4-5 minutes without moving them.
- Flip fillets carefully and cook for another 3-4 minutes until internal temperature reaches 135-145°F.
- Remove salmon from grill and let rest for 3 minutes.
- Spoon avocado chimichurri over the warm salmon fillets and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American