Name: Grilled Salmon with Tomato-Basil Salad
Prep time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 pt. cherry tomatoes, halved; 1 clove garlic, grated; kosher salt; Freshly ground black pepper; 2 tbsp. extra-virgin olive oil, plus more for drizzling; 4 salmon steaks (1 1/2" to 2" thick); 3 green zucchini, thinly sliced on mandoline; 3 yellow zucchini, thinly sliced on mandoline; 1 eggplant, thinly sliced on mandoline; 1/4 c. chopped fresh basil

Step 1Preheat grill on medium-high. In a medium mixing bowl toss together cherry tomatoes, garlic, salt, pepper, and olive oil. Set aside.

Step 2On a rimmed sheet pan season salmon, zucchini and eggplant with salt and pepper; drizzle with olive oil.

Step 3Place salmon on grill and cook 4 to 5 minutes per side depending on thickness. Place zucchini and eggplant on grill without overlapping; cook 1 to 2 minutes per side. Place salmon and vegetables on a clean sheet pan after cooking.

Step 4Serve salmon on bed of grilled vegetables. Mix basil with tomato salad and pour over the salmon steaks. Serve immediately.