Ingredients
- 2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
- 20-30 sprigs mixed fresh herbs, plus 2 tablespoons chopped, divided
- 1 clove garlic
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 pound center-cut salmon, skinned (see Tip)
Cooking Directions
Step 1
Preheat grill to medium-high.
Step 2
Lay two 9-inch pieces of heavy-duty foil on top of each other and place on a rimless baking sheet. Arrange lemon slices in two layers in the center of the foil. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
Step 3
Slide the foil and salmon off the baking sheet onto the grill without disturbing the salmon-lemon stack. Cover the grill; cook until the salmon is opaque in the center, 18 to 24 minutes. Wearing oven mitts, carefully transfer foil and salmon back onto the baking sheet. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices).
Nutrition Info
- Serving: Per serving
- Calories: 212
- Carbohydrates: 1g
- Fat: 12g
- Protein: 23g
- Dietary Fiber: 0g
- Saturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 67mg
- Potassium: 428mg
- Sodium: 261mg
- Exchanges: 3 lean meat
- Carbohydrate Servings: 0