Grilled Wild Salmon with Avocado Cilantro Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Wild salmon fillets grilled to perfection and topped with a creamy avocado cilantro sauce for a fresh paleo meal. This Mediterranean-inspired paleo recipe, ready in about 22 minutes, pairs wild salmon fillets, extra virgin olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 wild salmon fillets with 2 tbsp extra virgin olive oil and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Place salmon fillets skin-side down on the grill and cook for 5-6 minutes without moving until grill marks form and edges start to crisp.
  3. Step 3: Flip salmon and grill for another 3-4 minutes until the salmon flakes easily with a fork.
  4. Step 4: Meanwhile, prepare the sauce by blending 1 ripe avocado, 1/4 cup fresh cilantro leaves, 2 tbsp fresh lime juice, 1 garlic clove, and 2 tbsp water in a food processor until smooth and creamy.
  5. Step 5: Serve grilled salmon topped with generous spoonfuls of avocado cilantro sauce for a bright, rich flavor contrast.

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