South Beach Diet Grilled Salmon With Artichoke Salsa

Ingredients

• 3 tablespoons low fat balsamic vinaigrette salad dressing
• 1 tablespoon lemon juice
• 4 salmon fillets (4 oz. each)
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped plum tomato
• 1/4 cup chopped drained marinated artichoke hearts
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoons coarsely chopped pitted ripe olives

Directions

1. 1

   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.

2. 2

   Combine remaining dressing mixture, parsley, tomatoes, artichokes, cheese, and olives. Let stand at room temperature until ready to serve.

3. 3

   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.