Grilled Lime Salmon with Avocado‑Mango Salsa

This bright, fresh salmon is one of those meals you can happily eat every day. It comes together quickly, so preheat the grill and get ready for a flavorful weeknight dinner.
Makes 4 servings

Ingredients

• 4 (6 oz) salmon fillets
• 2 Tbsp avocado oil (or olive oil), plus extra to oil the grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Sea salt and freshly ground black pepper, to taste
• 2 cups cooked brown rice, for serving

For the Avocado‑Mango Salsa:

• 1 large ripe mango, peeled and diced
• 1 red bell pepper, diced
• 10 cherry tomatoes, chopped
• 1/3 cup diced red onion, rinsed and drained
• 1 large avocado, peeled and diced
• 1 small English cucumber, diced
• 1 Tbsp fresh lime juice
• 1 Tbsp extra virgin olive oil
• A small bunch of fresh cilantro or parsley, leaves only, chopped
• Sea salt and freshly ground black pepper, to taste

Instructions

1. In an 11×7‑inch baking dish, whisk together 2 Tbsp oil, lime zest, 3 Tbsp lime juice, crushed garlic, and a pinch of sea salt and black pepper.

2. Add the salmon fillets to the dish, turn to coat, cover, and refrigerate to marinate for 15–30 minutes.

3. Preheat the grill to medium‑high and brush the grates with oil to prevent sticking.

4. Grill the salmon about 3 minutes per side, or until just cooked through. Turn gently—salmon flakes easily when done.

5. While the salmon grills, make the salsa. In a medium bowl, gently combine diced mango, red bell pepper, chopped cherry tomatoes, rinsed red onion, diced avocado, cucumber, 1 Tbsp lime juice, 1 Tbsp olive oil, chopped cilantro or parsley, and a pinch of sea salt and pepper.

6. Let the salsa rest about 20 minutes so the flavors meld.

7. Serve the grilled salmon warm on a bed of brown rice, with lime wedges on the side, and spoon the avocado‑mango salsa over the top.