# What You Need:
→ Salmon
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 1 lemon, zest and juice
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon 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 tablespoons fresh lime juice
14 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
02 - Pat fillets dry. 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 the fillets.
03 - Lightly oil the grill grates to prevent sticking and position the fillets skin-side down if applicable.
04 - Place fillets on the preheated grill and cook 4–5 minutes per side, turning once, until the flesh is opaque and flakes easily with a fork.
05 - Transfer fillets to a platter and let rest 2–3 minutes to allow juices to redistribute.
06 - While the salmon cooks, combine diced strawberries, avocado, red onion, cilantro, jalapeño (if using) and lime juice in a bowl. Season gently with salt and pepper and toss to combine, taking care not to mash the avocado.
07 - Spoon a generous portion of strawberry avocado salsa over each fillet. Garnish with additional cilantro or lime wedges if desired and serve immediately.
