Low-Fat Low-Carb Low-Sugar

Grilled Salmon with Tomatoes + Basil

Prep: 10 mins
Cook: 10 mins
Servings: 4

Mediterranean eating at it’s best! Tomatoes and basil and salmon combine for a delicious, colorful, punch of nutrition and flavor. Choose wild salmon when possible, preferably from Alaska or Washington as salmon populations are more steady there.


  • 2 cloves garlic, minced
  • 1 teaspoon sea salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 whole wild salmon fillet (see Tip), also called a “side of salmon,” about 1½ pounds
  • ½ cup plus
  • ¼ cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • ¼ teaspoon freshly ground pepper

*Use organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)2641%
Saturated Fat (g)628%
Carbohydrates (g)31%
Protein (g)3671%
Sugars (g)20%
Fiber (g)14%


  1. Preheat grill to medium.
  2. Mash minced garlic and 3/4 teaspoon sea 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.
  3. Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with olive oi. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with ½ cup basil. Overlap tomato slices on top and sprinkle with the remaining ¼ teaspoon sea salt and pepper.
  4. 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.


Wild-caught salmon from the Pacific Northwest are more sustainably fished, + have a larger, more stable population.

Grilled Salmon with Tomatoes + Basil

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