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Recipe courtesy of Christina Adduci, MS, RD, CDN, Clinical Nutrition Manager, St. Francis Hospital & Heart Center®

Servings: 4


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



  1. 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.
  2. In a small bowl, combine the basil, parsley, minced garlic and lemon juice. 
  3. Spray the fish with cooking spray. 
  4. Sprinkle fish with black pepper.
  5. Top each fillet with equal amounts of the herb-garlic mixture.
  6. 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. 
  7. 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).
  8. Remove the salmon and garnish with green olives and lemon slices.


Nutrition (1 fillet ~4 oz. cooked) 

  • Calories 214
  • Total Fat 10g
  • Saturated Fat 1g 
  • Cholesterol 78 mg
  • Sodium 143 mg
  • Total Carbohydrate 3g
  • Fiber 1g
  • Protein 28g

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