Charred Salmon with Asparagus and Avocado Salad
Nutritional Information
Skin-on salmon fillets quickly charred and served with steamed asparagus and a chunky avocado-lemon salad — all whole foods, no added oils, bright herbs for flavor.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs fresh salmon fillets (2 x 6 oz), skin-on
- 8 ozs asparagus spears, trimmed
- 1 medium ripe avocado, diced
- 1 medium lemon (juice and zest)
- 1 clove garlic, crushed
- 2 tablespoons fresh parsley, chopped
Preheat a grill pan or heavy skillet over medium-high heat until very hot. Pat salmon dry and score skin lightly.
Place salmon skin-side down on the hot pan; press gently for 30 seconds to ensure even contact. Cook 4–5 minutes skin-side down without moving, until skin is deeply browned.
Flip salmon and cook 1–2 minutes more for medium (cook longer for well done). Remove and let rest.
While salmon cooks, steam asparagus until just tender-crisp (3–4 minutes) or grill alongside salmon.
In a bowl combine diced avocado, lemon zest and juice, crushed garlic, and chopped parsley. Gently toss to coat.
Serve salmon atop asparagus with a generous scoop of avocado salad. Spoon pan juices over fish.
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