Title: Grilled Salmon with Spinach and Avocado Salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Ingredients:
2 salmon fillets (6 ounces each)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon lemon juice
4 cups fresh spinach leaves
1 ripe avocado, diced
1/4 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1 tablespoon balsamic vinegar
Fresh lemon wedges for serving 
Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix one tablespoon of olive oil, salt, pepper, garlic powder, and lemon juice to create a marinade.
3. Brush the salmon fillets with the marinade on both sides, ensuring they are well coated.
4. Place the salmon on the grill and cook for about 4 to 6 minutes per side, or until it flakes easily with a fork and has beautiful grill marks.
5. While the salmon is grilling, prepare the salad. In a large bowl, combine the fresh spinach leaves, diced avocado, cherry tomatoes, and cucumber.
6. Drizzle the remaining tablespoon of olive oil and the balsamic vinegar over the salad ingredients. Gently toss to combine, being careful not to mash the avocado.
7. Once the salmon is done, remove it from the grill and let it rest for a couple of minutes.
8. To serve, place a portion of the spinach and avocado salad on each plate, topped with a salmon fillet. Garnish with fresh lemon wedges for an extra burst of flavor.
Enjoy this nutritious and delicious dinner that suits a diabetic-friendly diet with minimal carbs and sugars.
