Grilled Salmon & Tomato Olive Salad

By jeaninemg

Ingredients

• ACTIVE TIME: 25 min
• TOTAL TIME: 25 min
• 4 tomatoes (about 1 lb total), cored, cut in 1/2-inch wedges
• 1/2 medium (about 1/2 lb) red onion, sliced thin
• 1/2 cup pitted kalamata olives (Mediterranean Bar)
• Salt and pepper to taste
• 2 Tbsp Wegmans Basting Oil
• 4 salmon fillets (6 oz each)

Details

Servings 4
Adapted from wegmans.com

Preparation

Step 1

You'll Need: 1 EZ Foil All-Purpose Pan (13 1/4 x 9 5/8 x 2 3/4-inch), heavy-duty aluminum foil

Preheat grill on MEDIUM 10 min.
Clean grill with wire brush.

Combine tomatoes, onions, and olives in medium bowl; season to taste with salt and pepper.

Spread basting oil in foil pan. Season salmon with pepper; place, top-side-down, in foil pan. Top with tomato mixture. Cover pan tightly with large piece of foil, sealing well.

Place pan on grill; cook 12-15 min, until internal temp of salmon reaches 130 degrees. To check, carefully cut small X in top of foil cover and insert thermometer through slit into salmon. When salmon is done, remove pan from grill. Use oven mitts to carefully remove foil cover; avoid steam. Gently lift out salmon and invert on plate; top with tomato mixture. Let rest at least 2 min



Calories: 400