Name: Mediterranean Lemon-Rosemary Grilled Salmon with Olive Relish
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6 oz) salmon fillets, skin-on; 2 tbsp olive oil; 1 lemon, zested and juiced; 1 garlic clove, minced; 1 tbsp fresh rosemary, finely chopped; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/3 cup Kalamata olives, pitted and chopped; 2 tbsp capers, rinsed and drained; 1/4 cup cherry tomatoes, quartered; 2 tbsp fresh parsley, chopped

Mediterranean Lemon-Rosemary Grilled Salmon with Olive Relish

SmoothBowl4578

This Mediterranean-inspired grilled salmon features a bright, herbaceous marinade of lemon and rosemary, which perfectly complements the rich flavor of the fish. The olive-caper-tomato relish adds briny pops of flavor, vibrant color, and a refreshing contrast, making this dish a standout for a warm evening. Layering lemon, rosemary, and olive brings harmony to the plate, while grilling the salmon ensures crispy skin and succulent flesh. It's a beautiful, keto-friendly meal that feels both elegant and effortless.

Ingredients

Instructions

Pat the salmon fillets dry and place them in a shallow dish.
In a small bowl, whisk together 1 tbsp olive oil, lemon zest, half the lemon juice, minced garlic, rosemary, salt, and pepper.
Pour the marinade over the salmon, coating well. Let sit for 10-15 minutes while you prepare the grill or grill pan.
Preheat a grill or grill pan over medium-high heat. Oil the grates lightly with remaining olive oil.
Place the salmon fillets skin-side down on the grill. Grill for 4-5 minutes per side, basting occasionally with remaining marinade, until just cooked through and slightly charred.
While the salmon cooks, combine the olives, capers, cherry tomatoes, parsley, and remaining lemon juice in a small bowl. Toss to combine and set aside.
Transfer the salmon to plates and spoon the olive relish over the top. Serve immediately with extra lemon wedges if desired.