Salmon with Avocado Dressing

This whole eating well thing has allowed me to get Brent to try things he didn't really like much before... Like salmon!! 😁

This recipe turned out really well - I look forward to doing it in the summer so we can actually make the grilled pineapple along with it.

As per usual, I'll just add the items on here that I actually used.

Here's what you'll need:

• 2 tablespoons extra-virgin olive oil1 1/2 teaspoons chopped fresh basil1 1/2 teaspoons chopped fresh chives (I used freeze dried)1 teaspoon chopped fresh tarragon1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepperFour 4-ounce skinless salmon fillets, each about 1-inch thick
  

Avocado Dressing:

• 1/4 cup fresh lemon juice (from 1 large lemon)2 tablespoons chopped fresh basil1 tablespoon finely chopped fresh chives (again, I used freeze dried)1 tablespoon extra-virgin olive oil1 1/2 teaspoons finely chopped fresh tarragon1/8 teaspoon kosher salt1/8 teaspoon freshly ground black pepper 1 small clove garlic, smashed1/2 avocado, diced
  
  
  Place a skillet or pan over medium-high heat (or fire up your grill!).
  Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon (and pineapple slices) with the herb mixture.
  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.)
  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.
  Combine the lemon juice, basil, chives, olive oil, tarragon, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of 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.
  
  
  I just realized I never added the water to the sauce - so that's totally optional because this meal turned out amazing.