Grilled Salmon with Avocado Bruschetta

As I mentioned in previous posts like this one on which fish are safe to eat and this one on a great quick tilapia recipe, some fish are safe to eat during pregnancy. One of the easiest and most versatile fish to cook is salmon. It holds up well to grilling, broiling, baking, or sauté. The one rule with fish is to cook it properly and thoroughly–eating raw fish is not recommended for pregnancy.

What makes this dish unique is the protein it packs from both the salmon and the avocado, and it uses simple ingredients. Instead of the bruschetta topping bread slices, the mix is spooned over the warm, grilled salmon and takes on a creamy, delicious texture that enhances eat bite of the fish. The touch of balsamic vinegar adds a lightly sweetness that brings out the sweetness of the garlic, and the bruschetta on top of the warm salmon is a wonderful contrast.

This meal is perfect for a simple dinner, a main course when entertaining, or an ideal meal for dining outdoors, at the beach, or as an easy lunch.

Grilled Salmon with Avocado Bruschetta

Serves 4

  • 4 wild salmon filets (about 6 to 7 ounces each)
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper
  • ½ teaspoon sweet paprika


  • ¼ cup finely  chopped red onion
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon fresh black pepper
  • 4 Roma or 2 medium tomatoes, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 medium avocado, pit removed and diced

Make bruschetta:

  1. In a small bowl, combine red onion, extra virgin olive oil, balsamic vinegar, salt and pepper. Set aside.
  2. In a large bowl, add chopped tomatoes, garlic, onion mixture, and additional salt and pepper if needed and stir gently to combine. Cover and set aside for 10 minutes or refrigerate for 30 minutes.


  1. Preheat an outdoor grill, broiler, or a grill pan over medium heat.
  2. Rub the salmon filets with extra virgin olive oil to avoid the fish sticking to the grill or pan. Season all sides with salt, pepper and paprika. If preferred, remove the skin.
  3. Grill over low heat, under the broiler or in a grill pan for 3 to 4 minutes per side (if keeping skin on, grill the skin side first then flip).
  4. Remove from the grill, broiler, or grill pan and allow to rest for 5 minutes.


  1. Add diced avocado to the bruschetta mixture and stir to combine. (Or, sprinkle the avocado on top of the bruschetta after its spread on top of the salmon filets for an additional creamy texture and taste).
  2. Spoon a generous portion of the bruschetta on top of each salmon filet. Serve alongside a green  salad, roasted green beans or three bean salad, or toasted pita triangles.

Featured photo by Sander Dalhuisen 

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