Recipe:

Grilled Salmon and Lemons with Herbs

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Serves 8

Serve this salmon right away then use leftovers to make green salads, pasta salads, omelets or sandwiches. The key to turning the salmon on the grill is to do it gently but swiftly, using two spatulas, if needed. Or, grill salmon in a fish basket or use a rimless baking sheet to help you flip the salmon and slide it back onto the grill to cook on the second side.

Ingredients

4 teaspoons olive oil, more for oiling the grill
1 (2 1/2-pound) skin-on side of salmon, pin bones removed
Salt and pepper
4 lemons, halved
2 tablespoons mixed chopped herbs such as tarragon, marjoram, thyme and parsley

Method

Grease grill grates with oil then preheat grill to medium high heat. Meanwhile, brush salmon all over with oil then season with salt and pepper. Arrange salmon on grill, skin-side up and cook, gently flipping once, until golden brown on both sides and just cooked through, about 15 minutes total. Meanwhile, arrange lemons on grill, cut-sides down and grill until deep golden brown and fragrant, 5 to 7 minutes.

When done, carefully transfer salmon to a large platter, scatter herbs over the top and serve with lemons on the side for squeezing.

Nutrition

Per serving (about 5oz/130g-wt.): 250 calories (110 from fat), 13g total fat, 2g saturated fat, 90mg cholesterol, 220mg sodium, 0g total carbohydrate (0g dietary fiber, 0g sugar), 32g protein

Tags: Entertaining, Wheat Free, Gluten Free, Sugar Conscious, Dairy Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.