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Simple Grilled Salmon with Kalamata Olives, Tomatoes & Feta

Grilled salmon served with a topping of Kalamata olives, tomatoes, sun-dried tomatoes, basil and crumbled feta cheese. Easy and delicious!
Servings 4 People
Prep Time 10 minutes
Cook Time 7 minutes

Equipment

  • Barbecue or Grill
  • Aluminum Foil

Ingredients

  • 4 salmon fillets, skin on 6-8 oz. each
  • 1 tsp. lemon pepper
  • 1 cup coarsely chopped, pitted Kalamata olives
  • 1 cup chopped cherry tomatoes
  • 1/4 cup chopped sun-dried tomatoes drain oil if packed in oil
  • 1/2 cup crumbled feta cheese
  • 4 basil leaves, snipped or chopped
  • 1/4 tsp. paprika for sprinkling over cooked fish for added color
  • 1 lemon, cut into wedges for garnish

Instructions

  • Preheat barbecue to medium-high. Cut 4 pieces of aluminum foil large enough to lay fish fillets on top of and then to tent over fillet.
  • Place fish fillets on foil, skin side down. Sprinkle fillets with lemon pepper.
  • In a medium bowl, mix olives, tomatoes, sun-dried tomatoes, basil and feta. Set aside.
  • Place foil with fish, foil side down on the preheated grill and cook for 2-3 minutes to get some color on the fish. Then, loosely tent the fillets with the extra edges of foil and continue to cook for another 2-4 minutes, depending upon the thickness of the fillets. Cook to your desired doneness.
  • Remove foil with fish from grill. Using a metal spatula, remove the fish meat from the skin. Place the fish fillet on the plates and top with the olive-tomato mixture. Garnish each plate with a lemon wedge and eat it while it’s hot!
Course: Main Course
Cuisine: Mediterranean
Keyword: Grilled Salmon Recipes, Kalamata Olive Salad