Citrus Salsa Verde Grilled Salmon

Looking for a vibrant weeknight dinner that’s as nourishing as it is flavorful? This grilled salmon with citrus salsa verde is a seasonal standout. Packed with lean protein, healthy fats, and an herby citrus kick, it’s the kind of dish that feels special without requiring hours in the kitchen.

Why Salmon Deserves a Spot in Your Weekly Menu

Salmon is more than just a protein powerhouse it’s one of the best sources of omega-3 fatty acids, which play a crucial role in heart and brain health. According to the American Heart Association, eating fish like salmon twice a week can help reduce the risk of cardiovascular disease.

Just one 5-ounce salmon fillet contains:

• Over 30 grams of protein

• Nearly 1,500 milligrams of omega-3s

• High levels of selenium and B vitamins

And when it’s grilled and topped with a tangy, fresh citrus salsa verde? It becomes a crave-worthy meal that supports your well-being.

A Salsa Verde with a Sunshine Twist

Traditional salsa verde gets a refreshing upgrade in this recipe, thanks to juicy orange segments, lemon zest, and fresh herbs like parsley and mint. The mix of textures from tender orange slices to crisp scallions and the pop of briny capers adds complexity to each bite. A touch of crushed red pepper brings gentle heat, balanced beautifully by the sweetness of the orange.

Here’s what you’ll need for the salsa:

• 2 large oranges, segmented

• ¼ cup extra-virgin olive oil

• ¼ cup fresh lemon juice

• ½ cup chopped flat-leaf parsley

• 2 scallions, thinly sliced

• 3 tablespoons chopped fresh mint

• 2 tablespoons capers, rinsed and chopped

• 2 tablespoons orange zest

• 1 teaspoon lemon zest

• 1 teaspoon crushed red pepper flakes

• Kosher salt and freshly ground black pepper to taste

Mix everything gently in a bowl and let it sit to allow the flavors to meld while you prepare the salmon.

Grilling the Perfect Salmon Fillet

Grilling brings out the natural richness of salmon while adding a smoky depth. Here, a light brush of amber agave nectar on each fillet helps caramelize the surface slightly, adding a subtle sweetness that pairs beautifully with the bright salsa.

How to grill it:

• Preheat a grill or grill pan over medium-high heat.

• Lightly oil the grill to prevent sticking.

• Brush 4 (4 to 5-ounce) salmon fillets with agave nectar and season with salt and pepper.

• Grill each side for about 3–4 minutes, until the salmon is opaque and flakes easily with a fork.

• Let rest for 5 minutes, then top with the citrus salsa or serve it on the side.

Pro Tip: Wild-caught salmon has a deeper flavor and slightly firmer texture compared to farm-raised. Opt for wild whenever possible for both taste and environmental benefits.

Dinner That Feels Like a Reset

Whether you’re hosting friends or just want to treat yourself to something nourishing and bright, this grilled salmon with citrus salsa verde delivers. It’s a perfect combination of high-quality protein, healthy fats, and antioxidant-rich produce, all in a dish that comes together in under 30 minutes.

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