Easy for Entertaining
Grilled Salmon Salad with Avocado and Mango
Grilled Sweet Poatoes
Ingredients
- 2 (6-oz) skinless wild-caught salmon fillets (or use wild-caught canned salmon)
- ¼ tsp salt
- ¼ tsp pepper
- 1 lime, halved
- 1 (5-oz) pkg spring mix
- 1 avocado, diced
- 1 mango, peeled and sliced
- ½ small red onion, thinly sliced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
Instructions
- Preheat grill to medium-high heat. Season fish with salt and pepper; squeeze lime juice over fillets.
- Grill 6 minutes per side or until fish flakes with a fork. Flake into a bowl; set aside.
- Gently toss salad greens, avocado, mango, and onion.
- Whisk oil and vinegar; drizzle over salad. Top with flaked fish.
Side Dish Ingredients
- 2 sweet potatoes (1 lb)
- 1 Tbsp coconut oil, melted (or use avocado oil)
- ½ tsp garlic salt
- ½ tsp lemon-pepper seasoning
Side Dish Instructions
- Preheat grill to medium-high. Meanwhile, microwave potatoes at HIGH 6 to 8 minutes or until crisp-tender. Transfer to a cutting board until cool enough to handle, about 15 minutes.
- Cut potatoes lengthwise into 8 wedges. Transfer potatoes to a sheet pan; drizzle with oil; sprinkle with garlic salt and lemon-pepper, and toss.
- Grill 3 minutes per side or until potatoes are charred and fully cooked.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Matching Grocery List
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