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Serve with hot cooked rice and a tossed green salad.
Heat greased grill to medium heat. Brush fish with dressing as directed. Grill, skin side down, 17 to 19 min. or until fish flakes easily with fork. Top with tomato mixture. Serve with lemon wedges.
Brightly colored tomatoes and avocados top the baked salmon to provide both a burst of flavor and good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.