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Grilled Salmon Salad with Avocado and Mango

Parmesan-Pea Crostini
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Ingredients

  • 6 (6-oz) skinless wild-caught salmon fillets
  • ½ tsp salt
  • ½ tsp pepper
  • 1 lime, halved
  • 1 (10-oz) pkg spring mix
  • 2 avocados, diced
  • 2 mangos, peeled and sliced
  • 1 red onion, thinly sliced
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar

Instructions

  1. Preheat grill to medium-high heat. Season fish with salt and pepper; squeeze lime juice over fish. Grill, covered, 6 minutes per side or until fish flakes with a fork. Flake fish into a bowl.
  2. Gently toss together salad greens, avocados, mangos, and onion. Whisk together oil and vinegar; drizzle over salad. Top with fish.

Side Dish Ingredients

  • 1 (12-oz) French baguette (preferably whole wheat), cut into ¼-inch-thick slices
  • 3 Tbsp extra virgin olive oil, divided
  • 1 cup frozen green peas, thawed
  • 2 cloves garlic
  • ¼ cup freshly grated Parmesan cheese
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp fresh lemon juice
  • ½ tsp salt
  • ½ tsp pepper

Side Dish Instructions

  1. Preheat grill to medium-high heat. Brush bread with 2 Tbsp oil. Grill 1 to 2 minutes per side or until toasted.
  2. Meanwhile, steam peas according to package directions. Pulse peas, 1 Tbsp oil, and remaining ingredients in a food processor until smooth; spread mixture on crostini.

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