About recipe

Right now, this flavorful Grilled Salmon and Pineapple with Avocado Dressing is our go-to dish for an extra dose of vitamin D! A perfectly balanced lunch or dinner for four, it’s brimming with brightness from fresh herbs like basil and chives, with grilled pineapple adding just the right amount of summertime sweetness!

Ingredients (serves 4)

• 2 Tablespoons olive oil
• 1 1/2 teaspoons chopped fresh basil
• 1 1/2 teaspoons chopped fresh chives
• 1/2 teaspoon dried or fresh tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 4-oz salmon fillets (one pound total)
• Four 1/2 inch thick slices of pineapple

Avocado Dressing:

• 1/4 cup fresh lemon juice
• 2 Tablespoons chopped fresh basil
• 1 Tablespoon finely chopped chives
• 1 Tablespoon olive oil
• 1/8 teaspoon salt
• 1 clove garlic, minced
• 1/2 avocado, diced

Preparation

1. Make the avocado dressing: Combine the lemon
   juice, basil, chives, olive oil, salt, garlic, and
   Avocado in a bowl. Add 2 tablespoons of
   water and mash until smooth. Cover
   the dressing and let stand for at least 15
   minutes and up to 1 hour for the flavors to
   blend.
2. Place a grill pan over medium-high heat or
   preheat a gas or charcoal grill.
3. Whisk the oil, chopped basil, chives,
   tarragon, salt, and pepper in a small bowl to
   blend. Brush the salmon and pineapple
   slices with the herb mixture.
4. Cook the salmon until barely cooked
   through and still pink inside, about 4
   minutes per side. Cook the pineapple until
   slightly charred, 3 to 4 minutes per side.
5. Transfer 1 pineapple slice to each plate and
   arrange a piece of salmon slightly
   overlapping it.
6. Spoon 2 tablespoons avocado dressing over
   each salmon fillet and serve.