Smoky Grilled Salmon with Avocado Salad

• •
  1.5 lbs Salmon
• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  2 tbsp Taco Seasoning, Packet (E.G. Old El Paso)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

• •
  2 Lime(134g)
• •
  2 Corn, Sweet, On The Cob(180g)
• •
  2 Avocado(300g)
• •
  1 JalapeñO Pepper(14g)
• •
  2 Lime Juice, Fresh(60g)
• •
  0.3 cup Cilantro, Fresh
• •
  2 Garlic(6g)
• •
  1 Tomato, Cherry(17g)
• •
  0.5 tsp ½ teaspoon sea salt
• •
  0.3 tsp ¼ teaspoon freshly cracked black pepper

Instructions

1. 1Pat the salmon dry with paper towels and divide into 6 equal portions. Drizzle each portion with olive oil, sprinkle evenly with taco seasoning, and squeeze fresh lime juice over the top.
2. 2Heat a large skillet over medium-high heat for 2 minutes until shimmering. Place the seasoned salmon skin-side down in the skillet and cook for 5–7 minutes until the flesh is opaque and flakes easily with a fork, with internal temperature reaching 145°F.
3. 3While the salmon cooks, mince the jalapeño and garlic, halve the cherry tomatoes, and cut the avocado into bite-sized chunks.
4. 4In a large bowl, combine the corn, avocado, jalapeño, minced garlic, cherry tomatoes, fresh lime juice, olive oil, and chopped cilantro. Toss gently and season with sea salt and black pepper to taste.
5. 5Transfer the cooked salmon portions to a cutting board and let rest for 2 minutes.
6. 6Divide the salmon evenly into 6 airtight containers while still warm. Top each portion with equal amounts of the avocado salad and cover immediately.
7. 7Cool to room temperature, then seal and refrigerate for up to 4 days.