Grilled Salmon with Avocado Salsa (Healthy Low-Carb)
2 (4-6 oz) salmon fillets
2 tablespoons olive oil
1 clove garlic, minced or crushed
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt
For the avocado salsa:
1 ripe avocado, pitted and diced
½ cup tomato, diced (any type of tomato)
2 tablespoons onion, diced
2 tablespoons cilantro, minced
1 tablespoon olive oil
1 tablespoon lime juice
salt and pepper, to taste
Stir the olive oil, garlic, and spices in a small bowl. Brush or rub salmon with the spice mixture.
Heat a large heavy-duty (preferably non-stick) pan or grill medium-high heat. Add salmon to the pan and cook for 5-6 minutes per side. Remove from pan, top with avocado salsa and serve immediately.
To make the avocado salsa:Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently mix with a spoon until fully combined. Cover with plastic wrap until ready to serve.
Notes *This recipe makes two servings. To make more, double or triple the recipe as needed.
To bake salmon: pre-heat oven to 400F. Place salmon on a sheet pan and bake for 12-15 minutes or until cooked through.