Salmon with Charred Corn and Avocado Salad

Salmon is loaded with good-for-you, heart-healthy fats. Good fats, like those found in fatty fish (like salmon), avocado, and olive oil, not only satisfy and keep you full but also protect your heart and support overall health. A 3-ounce portion of salmon has more than 1.5 grams of omega-3 fatty acids. That’s more than six times the daily recommended amount! Avocados also boast abundant good fats. They’re like butter grown on trees: not only rich in good-for-you-monounsaturated fats, but also filling fiber. The creamy richness is a perfect complement to the charred corn and smoky fish in this dish.

Fish can be tricky on the grill. Here, I first place the fish on a well-oiled sheet of aluminum foil to ensure the fish doesn’t fall apart and into the grill once it starts to cook through. We also cook the fish with the skin on, not only to lock in those heart-healthy fats, but also to trap more of the smoky grill flavor. Once cooked, the skin slides right off. Feeling a little fancy? A well-soaked cedar grilling plank would work beautifully, too.

1 small red onion, peeled and cut into ½-inch thick rounds
2 tablespoons olive or avocado oil, divided
2 ears of corn
1 lemon, halved
1 large avocado
½ jalapeno pepper, seeded and thinly sliced (optional)
2 tablespoons fresh lemon juice
¾  teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
¼ cup chopped fresh basil or cilantro
1 (1 ½ -lb.) skin-on salmon fillet
1 lemon, very thinly sliced

To make salad, drizzle 1 teaspoon oil over onion slices; grill 4-5 minutes each side until charred. Remove onion from grill; coarsely chop.

Drizzle 2 teaspoons oil over corn; grill 6-7 minutes, turning often, until corn is charred all around. Cool slightly, carefully cut corn off cob.

Place lemon halves on grill, grill 2-3 minutes or until slightly charred.

Cube avocado. Combine grilled corn, grilled onion, jalapeno (if using), 1 tablespoon lemon juice, and 1 tablespoon oil in a bowl; toss to coat. Sprinkle with ½ tsp salt, ¼ teaspoon pepper, and fresh herbs. Toss again and set aside.

To prepare fish, rub salmon with remaining 1 tablespoon oil; season with ¼ tsp salt and ¼ teaspoon pepper. Place salmon, skin side down, over a large piece of aluminum foil coated with cooking spray. Top with lemon slices. Place foil with fish on grill, over direct heat, for 10-12 minutes or until fish is firm to touch and flesh is opaque (or desired degree of doneness has been reached). Remove salmon from grill; rest 1-2 minutes. Remove skin from salmon. Top with avocado salad and serve with additional lemon slices

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.