A unique and delicious way to serve fish.
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 4 x fillets
PARSLEY POTATOES: In a saucepan, bring water to a boil; place potatoes in boiling water. Cook until tender, about 20 minutes. Drain. Add parsley. Keep lid on saucepan; set aside.
AVOCADO AND GREEN BEAN SALAD: Steam green beans until bright green and tender crisp. Refresh under cold running water. Drain well. Place the green beans and onion in a medium bowl. Add mustard and olive oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.
SALMON: Preheat grill on medium-high. Spray the salmon fillets with cooking spray and season with black pepper. Cook fish on preheated grill for 1 to 2 minutes on each side, or until cooked to your liking.
Divide the green bean salad among serving plates, top with the salmon, and serve with parsley potatoes.
To save time, prepare the other ingredients while the potatoes are cooking.