Welcome to your easiest and tastiest Summer Dinner yet. It’s like one-pot cooking, but without the pot- just the grill- and I LOVE IT!!!
I posted the making of this recipe the other day on IG stories and I got a lot of requests for the recipe to come out asap- so here you go!
This is a 20 minute meal, and 15 of that, you aren’t really doing anything except for drinking a glass of cold white wine while you hang by the BBQ and wait for it to work it’s magic.
Perfect for an easy weeknight dinner, but pretty enough that you could serve this for a party- it also works beautifully with a whole side of salmon which is maybe a little showier? Either way, enjoy the ease and incredible flavor of this all summer! And I do feel like you could add a few more items to this mix and it would be awesome- some thoughts: Artichoke hearts, sun-dried tomatoes, capers, castelvetranos olives, roasted peppers. You get the idea. Also, I served this with a simple arugula salad and it was a perfect meal.
- 1.5-2 pounds Salmon Filet (whole or cut into 4 pieces)
- 1 pound cherry tomatoes
- ½ cup niçoise or kalamata olives
- 2 tablespoons olive oil
- Basil Sauce:
- 2 garlic cloves
- 2 ounces fresh basil leaves
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon red pepper flakes
- Kosher salt
- Preheat the grill to medium heat-high.
- For the Basil sauce combine everything in the jar of a blender and puree on high until smooth. Season with kosher salt to taste.
- Tear a sheet of foil about the size of a half-sheet pan. I then put an additional piece of slightly smaller parchment paper on top of the foil.
- Place the salmon filets on the parchment paper and lightly sprinkle with kosher salt. Generously slather them with the basil sauce.
- Place all of the cherry tomatoes around the fish, and then sprinkle with the olives. Take the 2 tablespoons of olive oil and drizzle them over the cherry tomatoes.
- Put the sheet of foil on the grill and shut the lid. After 10 minutes, rotate the foil if you need to, so that the fish is cooking evenly (usually there is a hot spot that will have one side cooking faster than the other. Watch the heat move up the side of the salmon filets so you know when it is just cooked through. Probably about 15 minutes total. The cherry tomatoes will have burst their skins and combined with the olive oil, basil sauce, salmon fat and the olives to make a really delicious sauce. Serve the Salmon with a scoop of that sauce and cherry tomatoes and olives.
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If I were going to do this in the oven instead how would you suggest the cook temp/time vary?
Thanks!!!
Made it for Friday night dinner. Super yummy and easy! Will definitely make again.