Good For You Friday: Salmon, Pineapple & Avocado Sauce


Happy Friday!  I made this recipe from Giada De Laurentiis’ Feel Good Food last week because it is full of my favorites: avocado, salmon, herbs, pineapple and garlic.  Yum.  It’s very easy, very pretty and very tasty – definitely a crowd pleaser.  I added some baby spinach to our plates for color and to soak up some of the extra avocado dressing, which is SO good.



  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons chopped fresh basil leaves, plus some sprigs for garnish
  • 1 ½ teaspoons chopped fresh chives
  • 1 teaspoon chopped fresh tarragon leaves, plus some sprigs for garnish
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 (4-ounce) salmon fillets with skin, each about 1 inch thick
  • 4 (½-inch-thick) round slices of pineapple, preferably fresh (see Cook’s Note)
  • Avocado Dressing (recipe follows)


  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, whisk the oil, chopped basil, chives, chopped tarragon, salt, and pepper to blend. Brush the salmon and the pineapple slices with the herb mixture.
  2. Put the salmon and the pineapple on the grill. Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
  3. Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the avocado dressing over each piece of fish. Garnish with fresh herb sprigs and serve.
Cook’s Note If using canned pineapple, make sure to blot it dry very well before grilling it.

Avocado Dressing (makes 1/2 cup)

  • ½ avocado, diced
  • 2 tablespoons chopped fresh basil leaves
  • 1 tablespoon finely chopped fresh chives
  • 1 ½ teaspoons finely chopped fresh tarragon leaves
  • 1 small garlic clove, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ teaspoons fresh lemon juice
  • ⅛ teaspoon anchovy paste
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper


Combine all of the ingredients in a food processor. Add 2 tablespoons water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

Enjoy, and happy weekend!