Grilled Salmon with Tomato Salad


My family and I love healthy and delicious meals like this Grilled Salmon with Tomato Salad. I reached for garden-fresh tomatoes and the USA - raised salmon from @bluehousesalmon. It has no antibiotics, is hormone-free, land-raised, non-GMO, and is sushi-grade; it is the new superfood! So it was the perfect star for dinner. I drizzled the fish with olive oil and seasoned it. Once perfectly grilled, I dressed each fillet with a mixture of tomatoes, capers, garlic, lemon, and olive oil. The salad was the perfect side to the rich and flavorful salmon.


Ingredients for Grilled Salmon with Tomato Salad:


Salmon:

1 3/4 pounds- 2 pounds Bluehouse Salmon

olive oil

kosher salt pepper


Tomato Salad:

2 cups grape or cherry tomatoes

2 tablespoons capers, drained

2-3 cloves garlic, minced

1 tablespoon extra virgin olive oil

2 teaspoons lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

fresh basil


Time-Saving Tip: Prepare the salad up to an hour before serving.







Visit Bluehouse Salmon to learn about their USA-raised fish and products.











Let's see what we need.

We're ready to cook.


Halve the tomatoes. An hour before grilling the fish, combine the tomatoes, garlic, capers, lemon juice, olive oil, salt, and pepper. Set aside.


Slice the salmon into fillets. Place the fish in a baking dish and brush with oil; season with salt and pepper. Turn the salmon over and repeat.


Place the fish skin side up on a hot grill. Once grill marks appear, turn the fish over. Continue cooking another couple of minutes until done. Plate the fillets and top each one with some of the tomato salad.


It's ready! Grilled Salmon with Tomato Salad is deliciously light and flavorful. Bluehouse Salmon always makes the perfect meal.


Ingredients for Grilled Salmon with Tomato Salad:


Salmon:

  • 1 3/4 pounds- 2 pounds Bluehouse Salmon

  • olive oil

  • kosher salt pepper


Tomato Salad:

  • 2 cups grape or cherry tomatoes

  • 2 tablespoons capers, drained

  • 2-3 cloves garlic, minced

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons lemon juice

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon black pepper

  • fresh basil

  • Halve the tomatoes. An hour before grilling the fish, combine the tomatoes, garlic, capers, lemon juice, olive oil, salt, and pepper. Set aside.

  • Slice the salmon into fillets. Place the fish in a baking dish and brush with oil; season with salt and pepper. Turn the salmon over and repeat.

  • Place the fish skin side up on a hot grill. Once grill marks appear, turn the fish over. Continue cooking another couple of minutes until done. Plate the fillets and top each one with some of the tomato salad.

  • Time-Saving Tip: Prepare the salad up to an hour before serving.