Judy Kim Jul 14, 2016

 

Fill up on fresh fish and low-carb sides.

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Yields: 4 Servings

Prep Time: 10 Mins

Total Time: 25 Mins

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INGREDIENTS

1. 1 pt. cherry tomatoes, halved

2. 1 clove garlic, grated

3. kosher salt

4. Freshly ground black pepper

5. 2 tbsp. extra-virgin olive oil, plus more for drizzling

6. 4 salmon steaks (1 1/2" to 2" thick)

7. 3 green zucchini, thinly sliced on mandoline

8. 3 yellow zucchini, thinly sliced on mandoline

9. 1 eggplant, thinly sliced on mandoline

10. 1/4 c. chopped fresh basil

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DIRECTIONS

1. Preheat grill on medium-high. In a medium mixing bowl toss together cherry tomatoes, garlic, salt, pepper, and olive oil. Set aside.

2. On a rimmed sheet pan season salmon, zucchini and eggplant with salt and pepper; drizzle with olive oil.

3. Place 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.

4. Serve salmon on bed of grilled vegetables. Mix basil with tomato salad and pour over the salmon steaks. Serve immediately.