Instructions

01
Preheat your oven to 425°F. On a large rimmed baking sheet, toss potatoes, grape tomatoes, bell pepper, and broccoli with 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Spread in a single layer.
02
Roast the vegetables for 30 to 35 minutes, stirring halfway, until caramelized and tender.
03
While the veggies roast, preheat a grill or grill pan to medium-high.
Herb says
Preheating is the difference between gorgeous grill marks and sad steamy meat.
04
Rub chicken breasts and salmon fillets with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside.
05
In a bowl, combine ground beef, eggs, parsley, garlic, and remaining 1/2 teaspoon salt. Mix until just combined.
Herb says
Overmixing ground meat can make it tough. Gentle hands, my friend.
06
Form the beef mixture into 8 small patties, about 1/2-inch thick.
07
Grill chicken breasts for 5 to 6 minutes per side until internal temperature reads 160°F. Transfer to a plate and tent loosely with foil to rest.
Herb says
Letting meat rest redistributes juices, so you get flavor on the plate, not the cutting board.
08
Grill salmon fillets skin side down for 4 minutes, then flip and grill another 2 to 3 minutes until just opaque. Remove and let rest.
09
Grill beef patties for 2 to 3 minutes per side, until fully cooked and lightly charred.
10
Meanwhile, in a food processor, combine avocado, lemon juice and zest, Greek yogurt, and remaining 1 tablespoon olive oil. Blend until smooth. Add 2 tablespoons water for a pourable consistency.
11
Taste the avocado purée and adjust with more lemon juice or salt if desired.
Herb says
Acid at the end brightens the sauce, so taste before you serve.
12
Slice the grilled chicken. In each bowl, arrange a bed of the roasted vegetables. Top with grilled chicken slices, a salmon fillet, and two beef patties. Drizzle generously with avocado purée and garnish with extra parsley.

HERB

Surf, Turf, and Turf Again

Ingredients

Instructions