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Grilled Salmon with Tomato - Basil Salad

Judy Kim Jul 14, 2016


Fill up on fresh fish and low-carb sides.

Yields: 4 Servings

Prep Time: 10 Mins

Total Time: 25 Mins


  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


  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.


Photo by Judy Kim

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