Grilled Salmon with Avocado and Bean Salad

Grilled Salmon with Avocado and Bean Salad

A unique and delicious way to serve fish.


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins

Yield: 4 x fillets

Heart-Friendly Recipe Low Sodium Recipe High-Fiber Recipe High-Calcium Recipe Quick And Easy Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 7 oz green beans, fresh or frozen
  • 8 small baby red gourmet potatoes, skin on
  • 2 Tbsp chopped fresh parsley
  • 1/2 red onion, thinly sliced
  • 0.40 tsp wholegrain mustard
  • 1 Tbsp olive oil
  • 1 pinch each of salt and freshly ground black pepper
  • 4 oz avocado, peeled and sliced
  • 1 Tbsp fresh lemon juice
  • 4 small salmon fillets (about 4 oz each)
  • 1 pinch of freshly ground black pepper, extra


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.

Thanks to Fresh Finesse, adapted by CalorieKing