One the easiest and fastest ways to cook dinner is the grill. Now that it’s nice outside, it's time to fire it up. Grilling can give your foods a different taste and texture, and you can cook your whole meal in a flash.

Here's one easy recipe that takes less than 12 minutes to cook, once prepared. Salmon pairs well with asparagus which can also be thrown on the grill.

Ingredients

• 2 cloves garlic,  minced
• 1 tsp kosher salt,  divided
• 1 tbsp extra-virgin olive oil
• 1 whole wild salmon fillet  (about 1 1/2 lbs)
• 1/3 cup plus 1/4 cup thinly sliced fresh basil,  divided
• 2 medium tomatoes,  thinly sliced
• 1/4 tsp freshly ground pepper

Instructions

• 1) Preheat grill to medium heat.
• 2) Mash minced garlic and 3/4 teaspoon salt on a cutting board. Transfer to a small bowl and stir in oil.
• 3) Check the salmon for pin bones and remove (see tips below). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.
• 4) Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Serve the salmon sprinkled with the remaining 1/4 cup basil.

Tips/Substitutions

• Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch, seafoodwatch.org.
• Depending on how your side of salmon was prepared at the market, small white pin bones may still be in the fillet. We suggest removing them before you cook the fish. To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length—they'll poke out of the flesh and point at an angle toward the wider end of the fillet.
• Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet.
• Recipe adapted from: https://www.webmd.com/food-recipes/grilled-salmon-with-tomatoes-and-basil

Total minutes: 30, Serves: 4, Calories: 248

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