Grilled Salmon with Pear Salsa



  • 2 tablespoons lime juice
  • 1/2 teaspoon rosemary, finely chopped
  • 2 ripe pears
  • Salt and freshly ground black pepper
  • 4 5-ounce organic, wild salmon fillets
  • 1 tablespoon olive oil
  • Lime wedges or rosemary sprigs, for garnish


Heat a grill. Place the lime juice and rosemary in a small bowl. Peel, quarter, and finely dice the pears. Mix the pear pieces into the lime juice and season.

Once the grill is hot, take the salmon, season with salt and pepper, and lightly brush it with oil. Place seasoned salmon skin side down in 2 sheets of foil and cover fish with foil. Grill over medium heat, covered, for about 10-15 minutes until fish is flaky. Open foil to release steam.

Once cooked through, plate the fish and spoon the pear salsa over the top. Garnish with the lime wedges or rosemary sprigs.


4 servings


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  • Nutrition Tip

    Preliminary research suggests that diets that include omega-3 fats may protect against the development of cancer, reduce inflammation in the body, help prevent muscle loss associated with cancer treatment, and may increase the potency of certain chemotherapy drugs.

    Omega-3s are found in a variety of foods and contain different levels of ALA, DHA, or EPA. The metabolically active forms, DHA and EPA, are the most potent anti-inflammatory substances. ALA must first be converted to DHA and EPA before it can help reduce inflammation.

    Fatty fish, such as salmon the salmon in this recipe (sardines, mackerel, swordfish, herring and tuna steaks fall in the same category) are good sources of omega-3 fats. These types of fish are rich sources of the more metabolically active EPA and DHA, which don't need to be converted from ALA to fight inflammation.

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