Super Fast
Grilled Salmon Salad with Avocado and Mango
Parmesan-Pea Crostini
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
- 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.
- 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
- Preheat grill to medium-high heat. Brush bread with 2 Tbsp oil. Grill 1 to 2 minutes per side or until toasted.
- 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.
Clean Eating Meal Plan
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