Entree: United States – California – Grilled Salmon with Tomato-Avocado Salsa

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 24 oz (680 g) salmon, skin-on, cut into 4 fillets
- 2 cups (480 ml) diced tomatoes
- 2 avocados, diced
- 3 tbsp (45 ml) olive oil
- 4 cups (120 g) baby spinach
- 1 cup (170 g) cooked lima beans
- 2 cups (180 g) broccoli florets

Instructions

1. Heat a grill pan or outdoor grill over medium-high heat and brush the salmon fillets with 1 tbsp (15 ml) olive oil.
2. Grill salmon skin-side down 4–6 minutes, then flip and grill 3–5 minutes until cooked through; remove and rest.
3. Meanwhile, toss diced tomatoes and avocados with 1 tbsp (15 ml) olive oil in a bowl to make the salsa.
4. In a large skillet, heat remaining 1 tbsp (15 ml) olive oil over medium heat and quickly sauté spinach until wilted; add cooked lima beans and warm through.
5. Blanch or steam broccoli florets until tender-crisp and divide among plates.
6. Top each bed of spinach and lima beans with a salmon fillet and spoon tomato-avocado salsa over the salmon. Serve immediately.