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4.50 from 2 votes
SkinnyMS

Black Pepper Salmon with Avocado Salad

Loaded with superfood ingredients and a scrumptious sauce, this recipe will be the highlight of your week.
Course: Dinner
Cuisine: Universal
Keyword: Gluten-Free, Low-Carb, Seafood
Servings: 4 people
Calories: 331kcal
Author: SkinnyMs.

Ingredients

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 garlic cloves minced
  • 2 teaspoons black pepper coarsely ground
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt

Salmon

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

Salad

  • 1 avocado medium peeled, pitted, and chopped
  • 2/3 cup celery chopped
  • 1 cup tomatoes chopped
  • 1/2 cup parsley coarsely chopped
  • 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.
  • Meanwhile, toss the carefully toss the salad ingredients all together in a bowl.
  • Serve salmon accompanied by the salad.

Nutrition

Serving: 1salmon fillet and salad | Calories: 331kcal | Carbohydrates: 13g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 275mg | Fiber: 5g | Sugar: 6g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8