Description
A smoky, charred salmon fillet topped with a vibrant and creamy avocado-based chimichurri sauce. This dish is high in healthy fats and bursting with fresh herbal notes.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 ripe avocado, pitted and peeled
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 3 tablespoons extra-virgin olive oil
Instructions
- Pat salmon fillets dry with paper towels and rub with 2 tablespoons of olive oil, salt, and pepper.
- In a food processor, combine avocado, parsley, cilantro, garlic, lime juice, vinegar, and 3 tablespoons of olive oil. Pulse until mostly smooth.
- Preheat the grill to medium-high heat (400-450°F) and lightly oil the grates.
- Place salmon skin-side down on the grill. Cook for 4 to 6 minutes without moving the fish.
- Flip the fillets and cook for an additional 3 to 5 minutes until the internal temperature reaches 135-145°F.
- Remove salmon from the grill and let it rest for 3 minutes before topping with the avocado chimichurri.