Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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)

1. Preheat grill to medium-high.
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.
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 INFORMATION: Per serving: 212 calories; 12 g fat (2 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.
Nutrition bonus: Selenium (60% daily value), Vitamin C (17% dv), excellent source of omega-3s.
0 Carbohydrate Servings
Exchanges: 3 lean meat

TIP: Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Simple and delicious. I will definitely make salmon this way again. A great way to use up some of those summer herbs growing in the garden! I grilled a whole side of salmon, so doubled the herb-mustard topping, but I think the single recipe would have been enough to top the side of salmon.

Lori, Barkhamsted, CT

I used all fresh local ingredients, including my own home grown herbs. It's sprint time on the west coast and spring salmon is in great supply, as well as local new spuds and new peas. WOW. The salmon was great with HG parsley, rosemary and thyme, fresh cracked pepper and koscher salt. I used grainy Dejon mustard with garlic as per recipe. I did French style peas wrapped in lettuce. Could this be more fresh of a dinner? No. I love spring time in Western Canada. Try it folks... you will not regret it...

Jerold, Richmond BC