Heirloom Salsa over Grilled Paprika Salmon
Grilling salmon is super easy, and so delicious. Lately, I have been freezing fish and meat and then pullling it out as I need it so I don't have to go to the store very often. Take what you want to eat out about 1 day in advance, leave it out on the counter the day of, or in the fridge the day prior. I also grilled the small sweet peppers which cook so fast and taste great on the grill. Use whatever fresh produce you have to make an amazing salsa to go on top of the salmon. I used avocado, shishito pepper, cilantro, and heirloom tomatoes. The other option is to add cucumber, any fresh herbs, onions, and some kind of fruit like mango peach or watermelon too. Top with a drizzle of olive oil and fresh squeezed lime or lemon. Pair this with a side of couscous, easy enough!
Tip: I love to garden herbs in the spring and summer. Keep them near your back door and just go out and grab what you need before you start cooking. Try basil, rosemary, cilantro, and parsley.
Healthy Tip: Salmon is full of Omega-3 fats, great for your heart, brain, mood, skin, hair, and decreases inflammation!
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