Ingredients
Scale
- 1 1/2 lb Side of salmon, skin on
- 1 cup Cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1 cup Cucumber, diced
- Zest and juice from one lemon
- 3 tbsp Red wine vinegar
- 1 tbsp Olive oil
- 1 tbsp Honey
- 1/2 tsp Each salt and pepper (or to taste)
- 2 tbsp Each mint, basil, parsley
- 1 Ripe avocado, diced
Instructions
- Squeeze lemon over salmon and sprinkle with salt and pepper. Grill at 400-degrees for approximately 20 minutes or until cooked to desired level of doneness.
- Meanwhile, mix tomatoes, olives, and cucumber into a bowl.
- Whisk lemon zest and juice, vinegar, olive oil, honey, salt and pepper until smooth. Pour over the tomato mixture and add herbs and avocado.
- Serve salmon plated with tomato-cucumber relish spooned on top.
- Preferably served with rosemary roasted potatoes 🙂