I love eating salmon. It is light, it isn’t “fishy,” and it has the same consistency as other meat (think chicken or pork). I made this recipe one day when I was almost out of groceries and I had to use what was left in my pantry. I always leave avocados out in my fruit bowl until they ripen, then I refrigerate them and use them within the next 4-5 days. I love that this is an easy five minute meal, super flavorful, and will keep you feeling full for a long time.
You will need:
3-4 Wild Caught Salmon Filets
1-2 ripe avocados
1-2 cans of asparagus spears
1 yellow onion
Serves 3-4 people
Instructions:
Thaw out your salmon filets and preheat your George Forman Grill. Salt and pepper your salmon to taste and then cook each filet on the George Forman grill for 4-5 minutes until flakey
As your salmon filets are cooking, peel your avocado and place into a small bowl. Mash your avocado and add onion powder and lime juice. Mix well and set aside.
When your salmon is done grilling, place your asparagus spears on the George Forman grill. Let grill for 2-3 minutes until charred. I always dice a yellow onion and sauté it in a skillet.
Presentation:
Place asparagus spears mixed with the sautéed onion on each plate or in each pyrex container
Place your grilled salmon on bed of asparagus
Scoop out avocado mixture and top each piece of salmon with it
You are done and ready to eat!
If you try this recipe let me know how you like it.
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