Spicy and savory, this salad is everything you need to impress dinner guests, plus have a great night’s sleep.

Ingredients:

• 12 ounces skin-on salmon fillet (cut into four pieces)
• ¼ teaspoon Himalayan pink salt, divided
• 2 large zucchini (spiralized)
• 1 red onion (very thinly sliced)
• 2 serrano chiles (very thinly sliced)
• 2 cups 1-inch chunks fresh pineapple (Optional)
• 1 avocado (peel and pit removed, cut into cubes)
• ¼ cup avocado oil
• 1 clove garlic, minced
• 1 tablespoon white wine vinegar or champagne vinegar
• ½ teaspoon Dijon mustard
• Juice of ½ lemon

Directions:

1. Preheat grill to medium-high and brush grill rack with oil. Season salmon with ⅛ teaspoon salt.
2. Meanwhile, in a large bowl, combine zucchini, onion, chiles, pineapple and avocado. In a jar with a lid, place oil, garlic, vinegar, Dijon and remaining ⅛ teaspoon salt. Close jar, shake until well mixed and drizzle over zucchini mixture; toss gently until coated.
3. Place salmon pieces, skin side up, on grill. When salmon releases from the grill (about 4 to 5 minutes), carefully flip salmon and cook until fish flakes easily, about 6 to 10 minutes total. Remove salmon from grill and sprinkle with lemon juice. Divide zucchini salad among four serving plates, and top each with a portion of the salmon

#It’s A Delicious Living