Spiralized Zucchini Salad with Grilled Salmon
  • 12ounces skin-on salmon filletcut into four pieces
  • ¼ teaspoon Himalayan pink salt, divided
  • 2large zucchinispiralized
  • 1 red onionvery thinly sliced
  • 2 serrano chilesvery thinly sliced
  • 2cups 1-inch chunks fresh pineapple
  • 1 avocadopeel and pit removed, cut into cubes
  • ¼cup avocado oil
  • 1clove garlic, minced
  • 1tablespoon white wine vinegar or champagne vinegar
  • ½teaspoon Dijon mustard
  • Juice of ½ lemon
  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
Recipe Notes
Nutrition Facts
Spiralized Zucchini Salad with Grilled Salmon
Amount Per Serving
Calories 13357 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g
Monounsaturated Fat 15g
Cholesterol 46mg 15%
Sodium 108mg 5%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Sugars 11g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

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