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Grilled Salmon with Bell Pepper and Avocado Salsa

5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch
Servings 4 people


Yellow Bell Pepper and Avocado Salsa

  • 1 medium avocado peeled and diced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 fresh lime juiced
  • 1 yellow bell pepper seeded and minced
  • 1/4 cup fresh cilantro or parsley minced


  • 1-1.5 lbs wild-caught salmon filets, skin-on
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 cups alfalfa sprouts


  • 4 tbsp hemp seeds


  • PREPARE the salsa by adding the diced avocado to a mixing bowl and seasoning it with sea salt, black pepper, dried garlic powder, and fresh lime juice. Gently mash it together, leaving some of the diced pieces intact for a chunky texture. Gently stir in the minced yellow bell pepper and minced cilantro or parsley. Set aside.
  • RUB salmon filets with avocado oil and season with sea salt, black pepper and dried garlic powder.
  • GRILL the salmon on a grill or in a cast-iron skillet set to medium-high heat for 2-3 minute per side, or until the salmon is light pink in color and flakes easily with a fork.
  • SERVE the salmon over a bed of alfalfa sprouts and top it with the yellow bell pepper and avocado salsa.
  • GARNISH with hemp seeds.
  • STORE any leftovers in the fridge for up to 2 days.
Keyword avocado, fish, salmon, salsa
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