Serves 4

Carbs Per Serve: 7 grams


  • 4 salmon fillets
  • 1/4 tsp kosher salt
  • black pepper
  • cooking spray
For the avocado bruschetta: (makes 2 1/4 cups)
  • 1/4 cup chopped red onion
  • 1 tbsp extra virgin oil
  • 1 tablespoon  balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 4 ounces diced avocado, from 1 small


  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes.
  3. Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
  4. Season salmon with salt and fresh ground black pepper to taste.
  5. Place skin-side-down on the grill. Close the lid and cook without turning for 8 o 10 minutes (depending on thickness), or until the salmon is just cooked through. The skin will char but will prevent the fish from drying out.
  6. Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
  7. Serve topped each with generous 1/2 cup avocado bruschetta.