Stuffed Salmon with Grilled Fruits & Veggies


4 6 oz sockeye salmon stuffed with spinach and feta (frozen section)

4 peaches sliced in half

2-4 avocados sliced in half

4 cluster or heirloom tomatoes sliced in half

2 grilled yellow squash, sliced

olive oil

1 lemon quartered

Salt, pepper and or garlic salt to taste

optional: lime


Per the instructions on the sockeye salmon, turn the oven to 400 degrees Fahrenheit. Place salmon on parchment paper on a cookie sheet and cook for approximately 15-20 minutes.

Turn the grill onto medium heat. Slice peaches in half and remove pit. Slice avocados in half and remove pits. Slice tomatoes in half. Slice yellow squash lengthwise into strips approximately 1/4 inch wide. Brush inside of peaches and tomatoes with olive oil. Brush inside of avocados with olive oil and sprinkle with garlic salt. Place squash in dish and drizzle with olive oil and sprinkle with salt and pepper.

Place peaches and tomatoes outer side up on grill for 1 or 2 minutes and then flip so that their inner flat sides are facing down on the grill. Cook for approximately 2-3 minutes until tender.

Place avocados skin side down for 3-4 minutes and then flip so that inner cut side is flat on the grill. Cook for another 2 minutes.

Place squash on grill. Cook each side for 2-3 minutes.

Serve veggies with salmon. Drizzle lemon over salmon and veggies as desired. Or serve avocado with extra lime, olive oil and salt.