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Grilled Salmon with Avocado Topping

Here’s a super simple and fresh keto meal for your summer gatherings. Grilled salmon with a juicy avocado topping. A great way to impress your friends and family without actually doing a lot of work.

Ingredients

  • Salmon
  • 650 g salmon, boneless fillets, preferably with skin
  • 1 tsp coarse salt
  • ½ tsp ground black pepper
  • 2 tbsp olive oil or avocado oil
  • Avocado topping
  • 2 (400 g) ripe avocados, chopped into small pieces
  • ½ (55 g) red onion, diced
  • 300 ml cherry tomatoes, quartered
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper

Instructions

Grilled salmon

  1. Add some oil to a paper towel and then coat the grill grates with the paper towel.
  2. Preheat the grill on medium-low heat with the lid down, until the temperature reaches approximately 150°C.
  3. Pour olive oil over the salmon fillets and thoroughly rub in on both sides. Season with salt and pepper.
  4. Grease the grill with some more oil with the help of a paper towel to make sure the salmon won’t stick.
  5. Place the salmon on the grill, skin side down, and close the lid. Grill for 10-15 minutes, depending on how well-done you want it. Check every now and then.

Avocado topping

  1. Cut avocados in half. Remove the seeds and spoon out the flesh. Chop into small pieces.
  2. Dice onion into medium-sized pieces and chop the cherry tomatoes into quarters.
  3. Add everything into a bowl. Drizzle with lime juice and olive oil. Season with salt and pepper and combine well.
  4. Divide avocado topping and serve on top of salmon pieces.