Serves: 4 | Prep: 5 min | Cook: 6-10 min | Ready: 15-20 min
4 (4 oz.) salmon fillets
1 tsp. mild olive oil for brushing
salt and pepper to taste
1/2 cup mixed green and black olives
1 Roma tomato, halved and seeded
1/4 cup flat leaf parsley
1 clove garlic, minced
3 T. fresh squeezed lemon juice
1/4 cup extra virgin olive oil
Preheat grill for 5 minutes.
Brush salmon fillets on both sides lightly with mild olive oil. Sprinkle with salt and black pepper.
Grill fillets 6-10 minutes until fish flake easily with a fork. Cooking time will vary depending on thickness of fillets.
While fillets cook, finely chop olives, tomato and parsley. Mix in a small bowl with garlic, lemon juice and extra virgin olive oil. Taste salsa and adjust seasonings if needed.
Serve salmon hot or cold topped with a spoonful of olive salsa.