Paleo New Zealand Salmon Picnic Feast: Aromatic Herb-Crusted Grilled Salmon with Fresh Vegetable Medley and Creamy Lemon Garlic Avocado Dressing

Allergens

Fish (Salmon)

Ingredients

• 2 (6 oz) salmon fillets, skin
• on
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 2 cups mixed baby greens
• 1 avocado, sliced
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together parsley, dill, garlic powder, onion powder, salt, and pepper. Pat salmon fillets dry and coat both sides with the herb mixture. In a separate bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing. Set aside. Grill the salmon for 4 5 minutes per side or until cooked through. Remove from heat and let rest for a few minutes. While the salmon is resting, toss together cherry tomatoes, mixed baby greens, avocado slices, lemon zest, and chopped basil in a large bowl. Slice the rested salmon fillets and arrange on top of the salad. Drizzle with the prepared dressing and serve immediately.

Chef’s Insight

To enhance the aroma and flavor of the dish, use fresh herbs and citrus instead of dried varieties.

Notes

This dish is high in omega-3 fatty acids and provides a good balance of protein, healthy fats, and fiber.