- 1/2 cup chopped fresh parsley
- 1/3 cup chopped plum tomatoes
- 1/4 cup ATHENOS Traditional Crumbled Feta Cheese
- 1/4 cup coarsely chopped pitted kalamata olives
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 (4 ounce) salmon fillets
- Preheat grill to medium heat. Mix parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
- Grill salmon 5 minutes on each side or until salmon flakes easily with fork.
- Serve each fillet topped with 1/4 cup of the tomato salsa.