By Mayo Clinic Staff

Dietitian's tip:

You may substitute swordfish, halibut, sea bass or any other whitefish, and the calorie values are similar.

Number of servings

Serves 4

Ingredients

  1. 4 tablespoons chopped fresh basil
  2. 1 tablespoon chopped fresh parsley
  3. 1 tablespoon minced garlic
  4. 2 tablespoons lemon juice
  5. 4 salmon fillets, each 5 ounces
  6. Cracked black pepper, to taste
  7. 4 green olives, chopped
  8. 4 thin slices lemon

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

In a small bowl, combine the basil, parsley, minced garlic and lemon juice. Spray the fish with cooking spray. Sprinkle with black pepper. Top each fillet with equal amounts of the herb-garlic mixture. Place the fish herb-side down on the grill. Grill over high heat. When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat. Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 F (about 4 minutes longer).

Remove the salmon and place on warmed plates. Garnish with green olives and lemon slices.

Nutritional analysis per serving

Serving size :1 fillet (about 4 ounces cooked)

  • Calories 214
  • Total fat 10 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 78 mg
  • Sodium 143 mg
  • Total carbohydrate 3 g
  • Dietary fiber 1 g
  • Total sugars 0.5 g
  • Added sugars 0 g
  • Protein 28 g
Nov. 18, 2016