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A vibrant dish featuring healthy salmon, perfect for summer meals

Best way to grow 3 healthy salmon summer recipes

Enjoy these three healthy and delicious salmon recipes perfect for summer. From a zesty grilled salmon with avocado salsa to a refreshing salmon and cucumber salad, and a flavorful baked salmon with asparagus, these recipes offer variety and ease for a wholesome meal.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Citrus-Herb Grilled Salmon with Avocado Salsa
  • 4 ounces salmon fillets
  • 1 lemon Juiced and zested
  • 2 tbsp fresh dill
  • 2 tbsp fresh parsley
  • 2 tbsp olive oil
  • 2 avocado
  • 0.5 cup red onion Finely diced
  • 1 cup cherry tomatoes Halved
  • 1 jalapeno Minced
  • 1 lime Juiced
Salmon and Cucumber Ribbon Salad with Yogurt-Dill Dressing
  • 12 ounces cooked salmon Flaked
  • 2 English cucumber Ribboned
  • 0.5 cup Greek yogurt
  • 2 tbsp fresh dill
  • 1 tbsp lemon juice
Sheet Pan Baked Salmon with Asparagus and Cherry Tomatoes
  • 4 ounces salmon fillets
  • 1 lb asparagus spears
  • 1 pint cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Grill
  • Vegetable peeler
  • Large baking sheet
  • Parchment paper

Method
 

Citrus-Herb Grilled Salmon with Avocado Salsa
  1. In a small bowl, combine lemon zest, lemon juice, fresh dill, fresh parsley, and olive oil to make the marinade.
  2. Marinate the salmon fillets for at least 15 minutes, or up to 30 minutes, in the refrigerator.
  3. While salmon marinates, prepare the avocado salsa by combining diced avocado, red onion, halved cherry tomatoes, minced jalapeno, and lime juice.
  4. Preheat your grill to medium-high heat and lightly oil the grates.
  5. Grill the salmon for 4-6 minutes per side, or until cooked through and flaky.
  6. Serve the grilled salmon immediately, topped with a generous spoonful of avocado salsa.
Salmon and Cucumber Ribbon Salad with Yogurt-Dill Dressing
  1. In a medium bowl, flake the cooked salmon into bite-sized pieces.
  2. Using a vegetable peeler, create long ribbons from the English cucumbers.
  3. In a separate small bowl, whisk together Greek yogurt, fresh dill, and lemon juice to make the dressing.
  4. Combine the flaked salmon and cucumber ribbons in a large bowl.
  5. Drizzle the yogurt-dill dressing over the salmon and cucumber, tossing gently to coat.
  6. Serve chilled as a refreshing salad or light lunch.
Sheet Pan Baked Salmon with Asparagus and Cherry Tomatoes
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, arrange the salmon fillets, asparagus spears, and cherry tomatoes in a single layer.
  3. Drizzle everything with olive oil, then sprinkle with garlic powder, onion powder, paprika, salt, and black pepper.
  4. Toss gently to ensure all ingredients are evenly coated with the seasonings.
  5. Bake for 12-18 minutes, or until the salmon is cooked through and the asparagus is tender-crisp.
  6. Serve hot directly from the sheet pan for an easy and healthy meal.

Notes

These recipes are versatile; feel free to adjust herbs and spices to your preference. For optimal flavor, use fresh, high-quality salmon. Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed cold in salads or sandwiches.