Delicious Living
  • 12 ounces skin-on salmon fillet (cut into four pieces)
  • ¼ teaspoon Himalayan pink salt, divided
  • 2 large zucchini (spiralized)
  • 1 red onion (very thinly sliced)
  • 2 serrano chiles (very thinly sliced)
  • 2 cups 1-inch chunks fresh pineapple
  • 1 avocado (peel and pit removed, cut into cubes)
  • ¼ cup avocado oil
  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar or champagne vinegar
  • ½ teaspoon Dijon mustard
  • Juice of ½ lemon

Spiralized Zucchini Salad with Grilled Salmon

Jamie Gates, Photo by Jennifer Olson | Delicious Living

Spicy and savory, this salad is everything you need to impress dinner guests, plus have a great night’s sleep. 

(gluten free, pescatarian, staff favorite)

  1. Preheat grill to medium-high and brush grill rack with oil. Season salmon with ⅛ teaspoon salt.
  2. Meanwhile, in a large bowl, combine zucchini, onion, chiles, pineapple and avocado. In a jar with a lid, place oil, garlic, vinegar, Dijon and remaining ⅛ teaspoon salt. Close jar, shake until well mixed and drizzle over zucchini mixture; toss gently until coated.
  3. Place salmon pieces, skin side up, on grill. When salmon releases from the grill (about 4 to 5 minutes), carefully flip salmon and cook until fish flakes easily, about 6 to 10 minutes total. Remove salmon from grill and sprinkle with lemon juice. Divide zucchini salad among four serving plates, and top each with a portion of the salmon

PER SERVING (1 cup salad and 3 ounces salmon): 357 cal, 24g fat (15g mono, 5g poly, 4g sat), 46mg chol, 108mg sodium, 18g carb (4g fiber, 11g sugars), 18g protein

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