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!
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Salt and pepper to taste
4medium heirloom tomatoesthinly sliced and dried on paper towels
1/2cupfresh parsley leaves
1/2cupfresh basil leaves
1medium ripe avocadopitted and diced
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!