Ingredients
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1 tablespoon lemon juice
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4 salmon fillets (4 oz. each)
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1/3 cup chopped fresh parsley
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1/4 cup chopped drained marinated artichoke hearts
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2 tablespoons coarsely chopped pitted ripe olives
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3 tablespoons low fat balsamic vinaigrette salad dressing
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1/3 cup chopped plum tomato
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1/4 cup crumbled reduced-fat feta cheese
Instructions
- Preheat grill to medium heat. Mix dressing and lemon juice. Pour half of the dressing mixture over salmon in large resealable plastic bag. Seal bag; refrigerate while preparing the salsa.
- Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.
- Remove salmon from the dressing mixture; discard bag and dressing mixture. Grill salmon 5 minutes on each side or until salmon flakes easily with fork. Serve with the salsa.