2 cloves garlic, minced
1 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 whole wild salmon fillet about 1½ pounds
⅓ cup plus ¼ cup thinly sliced fresh basil, divided
2 medium tomatoes, thinly sliced
¼ teaspoon freshly ground pepper
Preheat grill to medium. Mash minced garlic and ¾ teaspoon 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. Cut a piece of aluminum foil that is large enough to wrap salmon. Coat foil with cooking spray and place the salmon skin-side down.
Place the garlic mixture on top of the salmon and spread over the entire top. Lay the sliced tomatoes on top of garlic mixture add remaining salt and pepper.
Sprinkle with ⅓ cup basil. Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Remove from grill and place on platter.
Add the remaining ¼ cup basil before serving.
Per serving: 248 calories
10.0 g fat(2.0 g sat)
1.0 g fiber
3.0 g carbohydrates
35.0 g protein
32.0 mcg folate
80 mg cholesterol