Wild Salmon w/ Avocado Bruschetta


  • 4 wild salmon filets (6 oz each)
  • coconut oil
  • 2 tbsp olive oil
  • pink Himalayan or sea salt
  • black pepper
  • paprika

For the avocado bruschetta: (makes 2 1/4 cups)

  • 1/4 cup chopped red onion
  • 1 tbsp organic extra virgin oil
  • 1 tablespoon balsamic vinegar
  • sea salt and fresh cracked pepper to taste
  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 1 avocado, diced


  1. Combine onion, olive oil, balsamic, 1/4 tsp sea salt and pepper. Set aside a 5 minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional sea salt and pepper to taste. Set aside and let it sit at least 10 minutes.
  3. Preheat oven broiler to high. Wrap broiler pan with tin foil and poke holes through some areas of the foil for fat/oil to drip down. Rub a layer of coconut oil over tin foil so fish does not stick to the pan.
  4. Wash raw wild salmon and place skin-side-up on the broiling pan. Season with 1 tbsp olive oil, pink/sea salt, fresh ground black pepper, and paprika to taste.
  5. Broil for 3-4 minutes (depending on thickness), then take out of the oven and flip the salmon fillets so they are pink-side-up. Season again with EVOO, salt, pepper, paprika. Place back in the oven to broil for another 3-4 minutes.
  6. Remove and let sit; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
  7. Serve each wild salmon fillet topped with generous 1/2 cup avocado bruschetta.