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Grilled Salmon and Veggies with California Avocado Cilantro Sauce

Total time:

50 min

Prep time:

25 min

Cook time:

25 min

Grilled Salmon and Veggies with California Avocado Cilantro Sauce

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This summer-inspired recipe calls for fresh, nutrient-rich ingredients. It's a recipe you can turn to when you're cooking for a crowd. And it's simple, so you can spend less time cooking and more time in the company of family and friends. This recipe is high in (at least 20% of Daily Value) dietary fiber (>5g), protein, vitamin A, vitamin C, potassium, and folate, and delivers a good source (10%-19% of Daily Value) of iron.  

Ingredients

Serves: 6

Avocado Cilantro Sauce
1 lime
2 ripe, Fresh California Avocados, seeded, peeled, and cut into quarters
1/2 cup plain, low-fat yogurt
1/3 cup packed fresh cilantro leaves
1 Tbsp. Extra virgin olive oil
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
Grilled Salmon and Veggies
3 large bell peppers (use a variety of colors), trimmed, cut into 1-in. pieces
2 medium zucchini, trimmed, cut in half, lengthwise, and then cut into ½-in. half-moons
1 medium red onion, peeled and cut into 1-in. pieces
1 Tbsp. Extra virgin olive oil
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
1 ripe, Fresh California Avocado, seeded, peeled, and cut into ¾-in. pieces
1 lime, cut into 8 wedges
6 6-oz. salmon fillets, skinned

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Grilled Salmon & Veggies with California Avocado Cilantro Sauce

  1. Zest the lime until it yields 1 Tbsp. of zest.
  2. Juice the lime.
  3. Place the zest and juice in the bowl of a food processor.
  4. Add the avocados, yogurt, cilantro, olive oil, and salt. Process until smooth, stopping a few times to scrape down the sides of the bowl.
  5. Season with additional salt and the pepper to taste.
  6. Transfer to a small serving bowl, cover with plastic wrap, and place in the refrigerator.

Grilled Salmon and Veggies

  1. Preheat the grill to medium high.
  2. Place the peppers, zucchini, and onion in a large bowl and stir to combine.
  3. Stir in the olive oil, salt, and a few cranks of pepper until the vegetables are well coated with the oil.
  4. Transfer to a large metal grilling basket.
  5. Place the basket on the grill and close the lid. Open the lid carefully every 5 minutes, stir the vegetables, and then close the lid again. Cook until golden and tender (20 to 25 minutes).
  6. Season the salmon with salt and pepper.
  7. Once the vegetables have cooked for about 15 minutes, place the salmon on the grill and cook until the fish flakes easily with a fork, about 5 minutes per side.
  8. When the vegetables are cooked, transfer to a large serving bowl and cool slightly.
  9. Meanwhile, squeeze 2 of the lime wedges over the avocado.
  10. Gently stir the avocado pieces into the cooked vegetables.
  11. Remove avocado from refrigerator and place a dollop on top of each piece of salmon.
  12. Serve salmon with the grilled vegetable/avocado mixture, remaining lime wedges, and additional sauce on the side.

Serving Suggestion: Serve with rice pilaf or another favorite grain such as farro or quinoa.

Beverage Pairing: Add a bubbly beverage to this dinner extravaganza such as seltzer mixed with cranberry juice or Prosecco.

Nutrition information per serving

Calories 460; Total Fat 26 g (Sat 4 g, Trans 0 g, Poly 7 g, Mono 13 g); Cholesterol 110 mg; Sodium 300 mg; Potassium 1700 mg; Total Carbohydrates 17 g; Dietary Fiber 7 g; Total Sugars 6 g; Protein 43 g; Vitamin A 1744 IU; Vitamin C 124 mg; Calcium 93 mg; Iron 2.7 mg; Vitamin D 0 IU; Folate 151 mcg; Omega 3 Fatty Acid 4.2 g

% Daily Value*: Vitamin A 35%; Vitamin C 210%; Calcium 10%; Iron 15 %

Grilled Veggies (with avocado) only

Calories 100; Total Fat 6 g (Sat 1 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 0 mg; Sodium 190 mg; Potassium 460 mg; Total Carbohydrates 10 g; Dietary Fiber 4 g; Total Sugars 4 g; Protein 2 g; Vitamin A 1552 IU; Vitamin C 116 mg; Calcium 23 mg; Iron 0.8 mg; Vitamin D 0 IU; Folate 62 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 30%; Vitamin C 190%; Calcium 2%; Iron 4% 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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About the author

Janice Newell Bissex and Liz Weiss are registered dietitians and The Meal Makeover Moms. As two of the nation's top experts on family nutrition, they're on a mission to help busy families eat better. The Moms give family-favorite recipes a healthy makeover by weaving in fruits, vegetables, whole grains, healthy oils and more. Their recipes are easy to make, appeal to kids and make mealtime less stressful for parents who want their families to eat more than the chicken nuggets and mac & cheese that often end up on the table.

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