Grilled salmon topped with homemade basil pesto, crumbled feta cheese, red onion, and tomatoes! To be completely honest, the only thing wild-caught salmon needs is a little EVOO, salt, and pepper, but if you're looking for something extra-special you've gotta try this salmon, it's one of my all-time favorite ways to cook it!
Course: Entrée
Cuisine: Greek
Servings: 4
Ingredients
1(1/2 fish)salmon filletpin bones removed, skin on
1/2pintgrape tomatoes sliced in halfor 2 Roma tomatoes, thinly sliced
Instructions
Preheat an outdoor grill to medium-high.
Lay the salmon fillet on a heavy-duty piece of foil. Spread pesto over the top. Sprinkle with feta cheese, red onions, and tomatoes.
Fold the edges of the foil around the fish creating a fish pan. Place the fish on the grill, close the cover and cook for 15-20 minutes depending on the size of your fish. Fish will be slightly firm to the touch and flake easily with a fork. Do not overcook!
Notes
To cook indoors: Preheat oven to 400 degrees. Place the foil packet on a baking sheet and bake for 15-20 minutes depending on the size of your fish. Fish will be slightly firm to the touch and flake easily with a fork. Do not overcook!Homemade Basil Pesto Recipe: http://www.cookingmamas.com/basil-pesto/