Grilled Salmon Fillet with Fresh Herbs
- Olive oil spray
- 1 1-pound 4-ounce salmon fillet with skin (tail end preferred), rinsed
- 1 medium lemon, halved crosswise, divided use
- 1 1/2 teaspoons snipped fresh dillweed or 1/2 teaspoon dried, crumbled
- 12 sprigs of fresh thyme, divided use
- Generously spray the grill rack with olive oil spray.
- Preheat the grill on medium high.
- Place the fish with the skin side down on a large plate.
- Squeeze the juice from one lemon half over the fish.
- Sprinkle with the dillweed.
- Using your fingertips, gently press the dillweed so it adheres to the fish.
- Thinly slice the remaining lemon half.
- Lay the slices on the fish.
- Top with 8 sprigs of thyme.
- Grill the fish with the skin side down for 20 minutes, or to the desired doneness.
- Serve the fish garnished with the remaining 4 sprigs of thyme.
- (Per serving)
- Calories: 145
- Total fat: 4.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 1.0g
- Cholesterol: 65mg
- Sodium: 83mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 25g
- Calcium: 17mg
- Potassium: 407mg
- 3 lean meat
olive oil spray, skin, lemon, fresh dillweed, thyme
Taken from www.epicurious.com/recipes/food/views/grilled-salmon-fillet-with-fresh-herbs-392015 (may not work)