Grilled Garlic Herb Salmon with Avocado Tomato Salad & Rice 

 

 

 

 

 

 

 

 

 

Ingredients

For the Grilled Salmon:
4 salmon fillets (about 150-200g each)

3 cloves garlic, minced

2 tbsp fresh parsley, chopped

1 tbsp fresh dill, chopped (optional)

2 tbsp olive oil

Juice of 1 lemon

Salt and pepper to taste

For the Avocado Tomato Salad:
1 ripe avocado, diced

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

1 tbsp fresh cilantro or parsley, chopped

Juice of 1 lime

1 tbsp olive oil

Salt and pepper to taste

For the Rice:
1 cup jasmine or basmati rice

2 cups water

Pinch of salt

 

Instructions

Step 1: Cook the Rice
Rinse the rice under cold water until water runs clear.

In a pot, combine rice, water, and salt. Bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.

Fluff with a fork and keep warm.

Step 2: Prepare the Garlic Herb Marinade
In a small bowl, mix minced garlic, chopped parsley, dill (if using), olive oil, lemon juice, salt, and pepper.

Brush the mixture generously over the salmon fillets. Let marinate for 15-20 minutes.

Step 3: Grill the Salmon
Preheat grill or grill pan to medium-high heat.

Place salmon fillets skin-side down on the grill.

Grill for about 4-5 minutes per side, or until salmon is cooked through and flakes easily with a fork.

Step 4: Make the Avocado Tomato Salad
In a bowl, gently toss diced avocado, cherry tomatoes, red onion, and cilantro.

Drizzle with lime juice and olive oil.

Season with salt and pepper to taste.

Step 5: Serve
Plate the grilled salmon with a side of fluffy rice.

Add a generous scoop of avocado tomato salad on the side.

Garnish with extra herbs or lemon wedges if desired.

Tips & Notes
For extra smoky flavor, use a charcoal grill or grill pan

Be gentle when mixing the avocado salad to keep avocado chunks intact

You can swap fresh herbs to basil or chives if preferred

Add a drizzle of balsamic glaze over the salad for a tangy twist