Ingredients for 2 servings

4 wild salmon filets à 125 g

salt and black pepper

cooking spray

For the avocado bruschetta (makes 2 1/4 cups)

4 ounces diced avocado, from 1 small

1/4 cup chopped red onion

2 medium tomatoes

2 small cloves garlic, minced

2 tbsp fresh basil leaves, chopped

1 tbsp extra virgin oil

1 tablespoon balsamic vinegar

salt and fresh cracked pepper


  • Combine onion, olive oil, balsamic, salt and pepper. Set aside for 5 minutes.
  • Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least for 10 minutes.
  • Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
  • Season salmon with salt and fresh ground black pepper to taste.
  • Place skin-side-down on the grill. Close the lid and cook without turning for 8-10 minutes (depending on thickness), or until the salmon is just cooked through. The skin will char but will prevent the fish from drying out.
  • Remove and cover with foil; rest for 2-3 minutes while adding the avocado to the bruschetta.
  • Serve topped each with generous 1/2 cup avocado bruschetta.
  energy protein fat  carbs
Per serving 459 kcal  47 g 26 g 7 g


This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

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