Makes 4 servings
Total Time: 30 minutes
Ingredients
- 2 cloves garlic, minced
- 1 teaspoon sea salt, divided
- 1 tablespoon extra-virgin olive oil
- 4 salmon fillets
- 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
- 2 medium tomatoes, diced
- 2 tablespoons drained capers
- 1/2 teaspoon freshly ground pepper
Preparation
- Preheat grill to medium.
- Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
- Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillets. Coat the foil with cooking spray.
- Place the salmon 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 two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil and capers.
Nutrition
Per serving: 248 calories; 10 g fat ( 2 g sat , 5 g mono ); 80 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 35 g protein; 1 g fiber; 367 mg sodium; 799 mg potassium.Serving suggestion: Serve over a bed of whole grain couscous.
