Grilled Salmon + Heirloom Tomatoes with Avocado Chimichurri Sauce
Grilled salmon and juicy heirloom tomatoes are covered in an INSANELY flavorful avocado chimichurri sauce for an easy, healthy, and flavor-packed summer dinner!
Servings 4 servings
Ingredients
- 4 salmon fillets
- 3 tablespoons olive oil divided
- Salt and pepper to taste
- 4 medium heirloom tomatoes thinly sliced and dried on paper towels
Chimichurri Sauce:
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh basil leaves
- 1/4 cup lime juice
- 2 cloves garlic minced
- 1/4 cup olive oil
- 1 medium ripe avocado pitted and diced
Instructions
- Pat salmon fillets dry and rub with 2 tablespoons olive oil and season with salt and pepper on both sides. Rub remaining olive oil over sliced tomatoes and season with salt and pepper to taste.
- Grill salmon and tomatoes over medium-high heat 3-4 minutes per side for salmon and until tomatoes are slightly charred and soft. Keep salmon and tomatoes warm.
- Make the chimichurri sauce: In a food processor, blend parsley, basil, lime juice, garlic, and olive oil until smooth. Pulse in avocado until sauce is slightly chunky. Season chimichurri sauce with salt and pepper to taste.
- Serve salmon and tomatoes warm with chimichurri sauce on top. Enjoy!