Grilled Salmon + Avocado Salsa with Almond Crusted Zucchini Chips

{serves 4}

What You Need
For the Salmon
2 lbs salmon, separated into 4 pieces 
1 TSP olive oil
1 TSP sea salt
1 TSP cumin
1 TSP paprika
1 TSP onion powder
1/2 TSP ancho chili powder
1 TSP ground pepper

For the Avocado Salsa
1 Avocado, sliced
1/2 Red onion, diced
Juice of 2 limes
2 TSP cilantro, chopped

For the Zucchini Chips
2 Medium sized zucchini, cut in thin rounds
1 Cup almond flour
1 Egg, beaten
1 TSP sea salt
1 TSP garlic powder
1 TSP thyme
1/4 TSP ground pepper

For the Salmon
1. Mix salt, ancho chili powder, cumin, paprika, onion powder, & ground pepper. 
2. Rub olive oil over salmon filets and then sprinkle both sides with seasoning. 
3. Place in fridge for 30 minutes.
4. Preheat oven to 400° & line a baking sheet with parchment paper.
5. Cook salmon filets for 15-20 minutes. 
6. When cooked through, top with salsa and enjoy!

For the Avocado Salsa
1. In a small bowl, combine the avocado, onion, cilantro, lime juice, & salt. Mix well and refrigerate until needed. 

For the Zucchini Chips
1. Preheat oven to 450° and line a baking sheet with parchment paper. 
2. In a small bowl, combine the almond flour, salt, garlic powder, thyme, and ground pepper.
3. Dip zucchini slices into beaten egg and then flour mixture. It helps if you use one hand for the egg and the other for the almond mixture so it doesn't get as messy. Place on tray and bake for 6 minutes on each side. Enjoy!

No comments