Easy, flavorful, healthy. Salmon with a pressed “crust” made from Italian parsley, Greek olives, lemon juice, olive oil, cracked pepper and a side of seasonal veggies, grains, or whatever salad you’ve got on hand.
The saltiness of the olives with the bright acidity of the lemon perfectly complement the earthy parsley. Normally, I preach that less is more with grilling fish, but this recipe is my exception.
This is as simple as a bit of chopping, a beautiful salmon filet, and a grill.
- The juice of two lemons
- Ten Greek olives (kalamatas are perfect), chopped fine
- A bunch of parsley, chopped fine
- 1-2 cloves garlic, chopped fine
- Fresh cracked black pepper
- Salt (optional)
- Salmon filet (size is flexible)
- Mix the lemon juice, chopped parsley, garlic and olives in a small bowl. Add salt if you’re using any (I find the olives provide enough salt).
- Place your salmon onto a lightly greased foil tray (fold a large sheet of foil in half, folding the sides up to create a tray that can hold liquid, as shown in the photo).
- Press the lemon and olive mixture onto the salmon filet.
- Grill over medium heat until the salmon is opaque, following guidelines on the packaging from the seafood counter (safety first!).
- Serve hot!
Optional: Add red onion slices, either fresh or pickled, and/or preserved lemons.