Grilled Salmon Provencal

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4 servings
Preparation Time: 30 minutes / Cook Time: 1 hour

• Ingredients
• 6 tsp. olive oil
• ¼ tsp. salt (optional)
• ¼ tsp. freshly ground black pepper
• 1 tbsp. fresh thyme, chopped
• 2 pounds of red or other small potatoes, halved
• 4 6-oz. salmon filets, skinned
• For the tomato relish:
• ½ tsp. shallots, chopped
• ½ tsp. garlic, chopped
• 8 tomatoes, blanched, peeled, de-seeded, cut into quarters
• 16 Kalamata olives, pitted and halved
• 1 tsp. chives, chopped

Instructions

1. Preheat oven to 350 degrees. Combine 4 teaspoons of olive oil, salt, pepper, and thyme into a large bowl. Add potatoes and toss until lightly coated. Place potatoes on a baking sheet and roast until golden brown, about 30 minutes.
2. Light the grill. Meanwhile, make the tomato relish: Sauté shallots and garlic in the remaining 2 teaspoons of olive oil until light brown, about 5 minutes. Toss tomatoes, shallots, and garlic with the olives. Add the chopped chives. Set aside.
3. Grill the salmon filets until cooked through, but not dry, about 6 minutes on each side.
4. Divide potatoes on four plates, place a salmon filet on top of potatoes. Top with tomato relish. Serve.

Nutritional information
Calories per serving: 424. Carbohydrates: 44 grams. Fat: 13 grams. Protein: 32 grams. Fiber: 2 grams. Sodium: 222 milligrams.