# What You Need:
→ Grilled salmon
01 - 4 salmon fillets, 6 oz each (skin-on or skinless)
02 - 2 tbsp extra-virgin olive oil
03 - 1 lemon, zest and juice
04 - 1 tsp garlic powder
05 - 1 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper
→ Strawberry avocado salsa
08 - 1 cup strawberries, hulled and diced
09 - 1 ripe avocado, diced
10 - 1/4 cup red onion, finely chopped
11 - 1/4 cup fresh cilantro, chopped
12 - 1 small jalapeño, seeded and finely diced (optional)
13 - 2 tbsp fresh lime juice
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat the grill or grill pan to medium-high (about 400°F). Oil the grates lightly to prevent sticking.
02 - Pat salmon dry with paper towels. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, smoked paprika, salt and pepper. Brush the mixture evenly over all sides of each fillet.
03 - Place salmon on the preheated grill skin-side down if applicable. Grill 4–5 minutes per side, depending on thickness, until the flesh is opaque and flakes easily with a fork. Use tongs or a spatula to turn gently.
04 - Remove salmon from the grill and let rest on a plate for 2–3 minutes to allow juices to redistribute.
05 - While the salmon cooks or rests, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using), lime juice, salt and pepper in a medium bowl. Toss gently to combine without mashing the avocado.
06 - Spoon a generous portion of the strawberry avocado salsa over each salmon fillet. Garnish with extra cilantro or lime wedges if desired and serve immediately.
