Grilled Salmon with Tomatoes and Onions

Step 1

Preheat your grill to medium-high heat (about 400°F). While it heats, pat the 4 salmon fillets dry with paper towels and season both sides with 1 tsp salt and 0.5 tsp black pepper.

Step 2

Cut the 1 large red onion into 1/2-inch thick rounds and toss with 1 tbsp of the olive oil. Place the onion rounds and 2 cups cherry tomatoes in a grill basket or on a sheet of foil with holes poked in it.

Step 3

Grill the vegetables for 5-7 minutes, turning occasionally, until the tomatoes are blistered and the onions are charred at the edges. Remove them to a platter and keep warm.

Step 4

Brush the salmon fillets with the remaining 2 tbsp olive oil. Place them skin-side down on the grill and cook for 4-6 minutes per side, until the fish flakes easily with a fork and has nice grill marks.

Step 5

While the salmon cooks, chop the 0.25 cup fresh parsley and cut the 1 lemon into wedges.

Step 6

To serve, arrange the grilled tomatoes and onions on a platter, top with the salmon fillets, and sprinkle with the chopped parsley. Serve with lemon wedges on the side for squeezing over.

Step 7

Let the salmon rest for 2-3 minutes before serving to allow the juices to redistribute.