Grilled Salmon with Olive-Tomato Vinaigrette

  • Yield: 8 servings


1-- (2 1/4-ounce) can sliced black olives, drained
1-- (3-ounce) can green olives stuffed with pimentos, drained and sliced
1/4cup canned tomato paste
1/4cup extra-virgin olive oil
1/4cup red wine vinegar
1/4cup lemon juice
1/4cup water
3pounds salmon fillet, with skin
2teaspoons Italian seasoning (oregano and basil)



  1. Mix the green and black olives, tomato paste, olive oil, vinegar, lemon juice and water. Set aside; store in the refrigerator if kept longer than 4 hours.
  2. Heat grill to high. Season the flesh side of the salmon with Italian seasoning and spray liberally with olive oil spray. Spray the rack of the grill with oil and grill the fish flesh-side down until browned, about 5 minutes. Flip with a wide, long-handled spatula and grill until the fish flakes to gentle pressure. Depending on the thickness of the fillet this will take anywhere from 5 to 10 minutes more. Slip the spatula between the skin and the flesh. Lift the fish onto a cutting board or serving platter; the skin will stick to the grill (it can be scraped off later). Spoon the olive sauce over the salmon and serve.

Nutritional Info *per serving

  • Calories 370
  • Fat 23g
  • Cholesterol 85mg
  • Sodium 400mg
  • Carbohydrate 4g
  • Fiber 1g
  • Protein 37g