Grilled Salmon with Avocado & Greens
A vibrant, omega-rich plate of flaky grilled salmon paired with creamy avocado and leafy greens — satisfying, low-carb, and naturally balanced for steadier energy.
Nutrition per serving
Ingredients
- 2 salmon fillets (about 150g each)
- 1 ripe avocado, sliced
- 2 cups mixed leafy greens (spinach, arugula)
- 1 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- Sea salt and black pepper to taste
- 1 tsp fresh dill, chopped
Portion guidance
One salmon fillet with half the greens and avocado makes one balanced serving. Pair with a side of non-starchy vegetables for a larger plate without spiking carbs.
Step-by-step method
- 1
Pat the salmon fillets dry and season both sides with sea salt, black pepper, and a drizzle of olive oil.
- 2
Preheat a grill or grill pan over medium-high heat. Once hot, place the salmon skin-side down and cook for 4–5 minutes until the skin crisps.
- 3
Gently flip and cook another 3–4 minutes until the flesh flakes easily with a fork.
- 4
While the salmon cooks, toss the greens with olive oil, lemon juice, minced garlic, and a pinch of salt.
- 5
Plate the greens, top with grilled salmon, and arrange avocado slices alongside. Finish with fresh dill and an extra squeeze of lemon.
Smart substitutions
Swap
Salmon
Grilled chicken breast or firm tofu steaks
Swap
Mixed greens
Shredded cabbage or kale
Storage & reheating
Store leftover salmon and greens separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in a 150°C (300°F) oven for 6–8 minutes to avoid overcooking; enjoy the greens cold or at room temperature.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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