This is a great warmer-weather recipe when you are looking for some healthier grill options. Salmon is one of the healthiest things you can eat – it’s a great source of Omega-3 fatty acid, is chock-full of nutrients, including iron, zinc, niacin, vitamin B6 and vitamin B12, and a 3 oz serving packs in 22 grams of protein. Combined with fresh veggies and herbs, this salmon is fresh, nutritious and – of course – delicious!
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided (3/4 tsp, 1/4 tsp)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 lbs wild salmon fillet (avoid farm-raised salmon)
- 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
- 2 medium tomatoes, thinly sliced
- 1/4 teaspoon freshly ground pepper
- Preheat grill to medium.
- Mash minced garlic and 3/4 teaspoon salt on a cutting board until a paste forms (use the back of a spoon or the side of a chef’s knife). Transfer to a small bowl and stir in oil.
- Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray.
- Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
- Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes.
- Use spatula (may need to use more than one) to slide the salmon from the foil to a serving platter.
- Sprinkled remaining 1/4 cup basil over the salmon and serve!
Per serving (makes 4 servings): 248 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 80 mg Cholesterol; 3 g Carbohydrates; 35 g Protein; 1 g Fiber; 367 mg Sodium; 799 mg Potassium