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Mediterranean-style grilled salmon

Medically reviewed on November 18, 2016

Serves 4

Dietitian Tip

You may substitute swordfish, halibut, sea bass or any other whitefish, and the calorie values are similar.

Ingredients

  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 4 salmon fillets, each 5 ounces
  • Cracked black pepper, to taste
  • 4 green olives, chopped
  • 4 thin slices lemon

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the herb-garlic mixture. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 F (about 4 minutes longer).

Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

Nutritional Analysis (per serving)

Serving Size1 fillet (about 4 ounces cooked)
Calories214
Carbohydrate3 g
Cholesterol78 mg
Fiber1 g
Protein28 g
Sodium143 mg
Monounsaturated Fat3 g
Saturated Fat1 g
Total Fat10 g

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