Grilled or Baked Salmon in Foil with Tomatoes & Basil


2 cloves garlic, minced

1 teaspoon kosher salt, divided

1 Tbsp Flying Olive Basil Extra Virgin Olive Oil, more for brushing on foil

1 1/2 pounds salmon filet

1/3 cup plus 1/4 cup thinly sliced fresh basil, divided (I didn't have enough fresh basil so substituted ½ tsp dried basil)

1 large ripe tomato, thinly sliced

1/4 teaspoon freshly ground pepper


Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a knife until a paste forms.  Transfer to a small bowl and stir in Flying Olive Basil Extra Virgin Olive oil.

Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet.  Brush the foil with Flying Olive Basil EVOO.  Place the salmon skin-side down on the foil and spread the garlic mixture all over it.  Sprinkle with 1/3 cup basil.  Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.  Let sit for about 15-20 minutes for the flavors to blend.

Transfer the salmon on the foil to the grill (don't close the top) or to a 350 degree oven.  Cook until the fish flakes easily, 10 to 12 minutes. Use a large spatula to slide the salmon from the foil to a serving platter.  Serve the salmon sprinkled with the remaining 1/4 cup basil.

Submitted by Barb L.