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.

You’ll need:

• 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)

1. 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).
2. 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).
3. Press the lemon and olive mixture onto the salmon filet.
4. Grill over medium heat until the salmon is opaque, following guidelines on the packaging from the seafood counter (safety first!).
5. Serve hot!

Optional: Add red onion slices, either fresh or pickled, and/or preserved lemons.