This wild salmon recipe is LOADED with protein and healthy omega-3 fats (which most of us don’t get enough of).
Serve it with a salad for a light and healthy meal — or add some brown rice for a heartier dinner.
(Heads up! I’ve included instructions for using both a grill and your oven.)
Tomato-Basil Grilled Wild Salmon
(serves 4)
- 2 cloves garlic, minced
- 1 tsp sea salt, divided
- 1 Tbsp extra-virgin olive oil
- 1 whole wild salmon fillet (about 1½ lbs or 680 g)
- ⅓ cup plus ¼ cup thinly sliced fresh basil, divided (about 15g + 10g, divided)
- 2 medium tomatoes, thinly sliced
- ¼ tsp freshly ground pepper
Preheat your grill to medium. (If using an oven, preheat to 425ºF/220ºC).
Mash the minced garlic and half the salt on a cutting board to form a paste. Place in a small bowl and stir in the olive oil.
Check the salmon for bones and remove (using tweezers) if necessary.
Lay out a large piece of foil, and coat with cooking spray.
Place the salmon skin-side down on the foil, and spread the garlic mixture evenly over the fish. Sprinkle with ⅓ cup (15 g) of basil. Arrange the tomato slices on top, and season with the remaining salt and pepper.
Place the salmon on the grill or in the oven. Grill for 10-12 minutes (or bake in the oven for about 20 minutes), until the fish easily flakes.
When done, put the salmon on a serving platter and garnish with the remaining basil.
Nutritional info per serving:
Calories: 242, 10 grams fat, 3 grams carbs, 1 gram fiber, 35 grams protein
TIP: if you have leftovers, add some salmon to your lunch tomorrow!
Committed to Your Success,
Lyonel Lumarque
www.GetLyonStrong.com
