Monday Meal Prep: Salmon with Avocado Salsa!
Lately I’ve been bored with my menu choices nothing sticks out to me and I find myself wanting anything and everything but healthy eats. Well, pregnant or not that just won’t do! Thankfully my work schedule switched and my days off now align perfect with the farmers market days! Something I missed so much and am oh so happy to have back! So this past Friday I got myself over to the farmers market and carefully picked through what meats, chicken, and fish I might want to stock up on for my family and I. On top of that I just brought out or panini grill and am planning on turning the heat up in the house and pretending we are in the midst of summer! So watch out for plenty more grilling recipes. If you don’t have a grill feel free to bake these babies in the oven I cook all my salmon at 375 for 35-45 minutes.
- 2 salmon filets
- Pinch of pink Himalayan sea salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp ancho chili powder
- 1 tsp black pepper
- 1 tsp organic honey
For the Avocado salsa:
- 1 avocado, sliced
- 1/2 small red onion, sliced
- Juice from 2 lemons
- Himalayan sea salt (add to taste preference)
Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon
fillets with olive oil and this seasoning mix. Refrigerate for at least 30 minutes. Pre-heat the grill.
Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use. Add salmon to warm grill drizzle honey over top and cook to your liking. (Non pregnant Meg would say 7 minutes but now that I am pregnant I have to be careful so the longer the better for all my fellow mamas to be. Top with avocado salsa and enjoy!