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  • Debbie Baisden


Gourmet-level fast & easy recipe alert!  PLUS, it only contains 5 ingredients (if you don’t count salt and pepper).


This wild salmon recipe is LOADED with protein and healthy omega-3 fats (which most of us don’t get enough of).


(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)

     ⅓ cup plus ¼ cup thinly sliced fresh basil, divided 

     2 medium tomatoes, thinly sliced

     ¼ tsp freshly ground pepper


Preheat your grill to medium. (If using an oven, preheat to 425ºF).


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.


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 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.


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