Grilled Salmon with Tomato-Basil Salad
By Judy Kim

Yields:
4
Prep Time:
10 mins
Total Time:
25 mins
Fill up on fresh fish and low-carb sides.
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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 cup chopped fresh basil
Directions
- 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.
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